White Cabbage Indian with Peanuts and Fried Banana

Clean white cabbage, rinse, remove stalk. Cut cabbage into coarse pieces. Remove peel from carrots, rinse and cut into slices.

Remove peel from onion and finely dice. Rinse raisins, drain.

Heat 1-2 tbsp butter in a saucepan. Sauté onion and peanuts in it. Sprinkle with 2 tbsp curry, sweat briefly. Extinguish with 300 ml water, stir in clear soup. Add cabbage, carrots and raisins.

Bring everything to a boil and steam at low temperature with lid closed for about 10 minutes.

Remove peel from bananas, cut 1x diagonally and then lengthwise. Heat 1 tbsp butter in a frying pan. Roast bananas in it for 1-2 min. while turning.

Mix maizena (cornstarch) and 2 tbsp water until smooth. Stir into cabbage, bring to a boil and gently toss for about 1 minute. Remove from heat. Fold in 100 g yogurt (do not make more!). Season with pepper, salt and curry to taste. Serve cabbage with bananas and a blob of remaining yogurt in each. Dust with curry and garnish with parsley.

Yogurt does not like temperature Do not let the dish bubble up again after adding the yogurt, otherwise the egg white will curdle from the yogurt and flocculate.

Tip: Use creamy natural yogurt for an even finer result!

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