This potato and savoy cabbage casserole is a great dish for the winter time - hearty, savoury and delicious! I have used mushrooms and bell pepper to enrich my casserole a bit, but you can use any vegetable you like. You can find the recipe and more photos here
~200 g potatoes
pinch of salt
100 g mushrooms
1/4 of a savoy cabbage
1 bell pepper (red or orange)
oil of your choice for frying
~100 ml full-fat coconut milk
1/2 teaspoon paprika spice
1/2 teaspoon chili spice
half a lemonInstructions
1. Peel and cube the potatoes and cook in salted water until almost done.
2. Meanwhile, heat up your preferred oil in a large pan. Chop mushrooms, savoy cabbage and bell pepper and add to the pan. Fry on medium heat until tender.
3. Add ~100 ml of hot water to the pan and the spices. Add ~100 ml of full-fat coconut milk and stir until well-mixed. Now drain your potatoes and add to the pan, stirring again. Reduce to low heat and add the juice of half a lemon.
4. Continue to simmer until everything is cooked. Serve warm and enjoy!