Savoy Cabbage Curry with Cashews

Remove the outer leaves from the cabbage, cut into quarters, rinse and drain. Cut the quarters into strips about 2 cm wide, removing the stalk.

Crush the chili peppers, mustard seeds and bay leaf spice in a mortar.

Heat the wok and then the clarified butter in it. Stir-fry the cashews until golden, lift out and set aside.

In the remaining fat, stir-fry the crushed spices and ginger powder for about 1 minute. Add the cabbage and sauté, stirring, until it has completely broken down. Only then add the vegetable soup and the peas. Steam everything for about 8 minutes with the lid on.

Add the curry powder and season the dish with salt and sugar. Steam without the lid for another 5 minutes to allow some of the liquid to evaporate.

Add the cream yogurt to the finished dish and mix with the cashews. Serve with long-grain rice.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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