Recipe
potato-cabbage curry
easy
APPROX. 25 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
1027 kJ / 245 kcal (Per person)
Ingredients
- Carbohydrates32 g
- Sugar13 g
- Fat11 g
- Protein7 g
Allergens
- fish
Ingredients
- »600 g white cabbage halve and remove stalk, cut the leaves into pieces of 3 cm
- »400 g potatoes that remain firm when cooked peel and cut into equal discs of 5 mm
- »2 tbsp sunflower oil
- »5 dl coconut milk
- »2 tbsp Thai curry paste
- »4 Kaffir lime leaves
- »2 red chilli peppers halve lengthwise, core and cut into strips
- »2 tbsp fish sauce
- »1/2 tsp cumin ground
- »1/2 tsp cardamom ground
- »1/2 tsp Madras curry powder, mild
- »2 tbsp mango chutney
- » Sea salt and black pepper Freshly ground
- »5 sprigs fresh coriander as garnish pluck off leaves and chop coarsely
Instructions
1. Heat the sunflower oil on medium heat, sauté the yellow curry paste for 2 minutes.
2. Douse with coconut milk.
3. Add the remaining ingredients and bring to the boil whilst stirring. Season with salt and pepper.
4. Close the lid and cook under pressure on setting 1 for 9 minutes.
5. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
6. At the end of the cooking time, press lightly on the pressure indicator stem until no more steam escapes
Serving
Sprinkle the curry with the chopped coriander and serve together with basmati rice.
Origin
Kuhn Rikon
easy
APPROX. 40 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
1011 kJ / 241 kcal (Per person)
Ingredients
- Carbohydrates31 g
- Sugar13 g
- Fat11 g
- Protein7 g
Allergens
- fish
Ingredients
- »600 g white cabbage halve and remove stalk, cut the leaves into pieces of 3 cm
- »400 g potatoes that remain firm when cooked peel and cut into equal discs of 5 mm
- »2 tbsp sunflower oil
- »5 dl coconut milk
- »2 tbsp Thai curry paste
- »4 Kaffir lime leaves
- »2 red chilli peppers halve lengthwise, core and cut into strips
- »2 tbsp fish sauce
- »0 knife tip cumin ground
- »0 knife tip cardamom ground
- »0 knife tip Madras curry powder, mild
- »2 tbsp mango chutney
- » Sea salt and black pepper Freshly ground
- »5 sprigs fresh coriander as garnish pluck off leaves and chop coarsely
Instructions
1. Heat the sunflower oil on medium heat, sauté the yellow curry paste for 2 minutes.
2. Douse with coconut milk.
3. Add the remaining ingredients and bring to the boil whilst stirring. Season with salt and pepper.
4. Place the lid on and heat until a thin plume of steam rises from between the lid and rim of the pan.
5. Reduce the heat and allow to simmer for 5 minutes.
6. Start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
7. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and soft cook for 5 minutes.
Serving
Sprinkle the curry with the chopped coriander and serve together with basmati rice.
The dish remains warm in the DUROTHERM® / HOTPAN® for quite a long time.
Origin
Kuhn Rikon
easy
APPROX. 40 mins
Enough For
4 persons
Cookware
HOTPAN® ComfortNutritional Value
1051 kJ / 251 kcal (Per person)
Ingredients
- Carbohydrates32 g
- Sugar13 g
- Fat11 g
- Protein7 g
Allergens
- fish
Ingredients
- »2 tbsp sunflower oil
- »3 tbsp Thai curry paste
- »5 dl coconut milk
- »600 g white cabbage halve and remove stalk, cut the leaves into pieces of 3 cm
- »400 g potatoes that remain firm when cooked peel and cut into equal discs of 5 mm
- »4 Kaffir lime leaves
- »2 red chilli peppers halve lengthwise, core and cut into strips
- »2 tbsp fish sauce
- »1/2 tsp cumin ground
- »1/2 tsp cardamom ground
- »1/2 tsp Madras curry powder, mild
- »2 tbsp mango chutney
- » Sea salt and black pepper Freshly ground
- »5 sprigs fresh coriander as garnish pluck off leaves and chop coarsely
Instructions
1. Heat the sunflower oil on medium heat, sauté the yellow curry paste for 2 minutes.
2. Douse with coconut milk.
3. Add the remaining ingredients and bring to the boil whilst stirring. Season with salt and pepper.
4. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
Sprinkle the curry with the chopped coriander and serve together with basmati rice.
The dish remains warm in the HOTPAN® Comfort for quite a long time.
Origin
Kuhn Rikon
easy
APPROX. 25 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
1027 kJ / 245 kcal (Per person)
Ingredients
- Carbohydrates32 g
- Sugar13 g
- Fat11 g
- Protein7 g
Allergens
- fish
Ingredients
- »2 tbsp sunflower oil
- »2 tbsp Thai curry paste
- »5 dl coconut milk
- »600 g white cabbage halve and remove stalk, cut the leaves into pieces of 3 cm
- »400 g potatoes that remain firm when cooked peel and cut into equal discs of 5 mm
- »4 Kaffir lime leaves
- »2 red chilli peppers halve lengthwise, core and cut into strips
- »2 tbsp fish sauce
- »1/2 tsp cumin ground
- »1/2 tsp cardamom ground
- »1/2 tsp Madras curry powder, mild
- »2 tbsp mango chutney
- » Sea salt and black pepper Freshly ground
- »5 sprigs fresh coriander as garnish pluck off leaves and chop coarsely
Instructions
1. Heat the sunflower oil on medium heat, sauté the yellow curry paste for 2 minutes.
2. Douse with coconut milk.
3. Add the remaining ingredients and bring to the boil whilst stirring. Season with salt and pepper.
4. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
Sprinkle the curry with the chopped coriander and serve together with basmati rice.
Origin
Kuhn Rikon
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