1. Sauté the onions:
Heat the oil in a large pan or pot. Sauté the diced onions until translucent. Add chili flakes to taste and sauté briefly.
2. Add the savoy cabbage:
Add the finely sliced savoy cabbage and fry for approx. 5 minutes over medium heat until it wilts slightly.
3. Prepare the sauce:
Deglaze with coconut milk and vegetable stock. Stir in the curry powder, raisins, lemon juice, salt, and pepper. Mix everything well.
4. Cook until al dente:
Cover and simmer the savoy cabbage over medium heat for about 10–12 minutes until al dente. Stir occasionally and add a little liquid (vegetable broth) if necessary.
5. Serve:
Serve the savoy cabbage with coconut milk hot with freshly cooked rice. Optionally, top with fresh coriander or roasted cashews.
Nutritional information per serving (approx.)
• Calories: 320 kcal
• Carbohydrates: 28 g
• Protein: 6 g
• Fat: 20 g
• Fiber: 7 g
