Real spring outside and seasonal cooking can be tricky. Anyway, the ingredients for tonight are savoy cabbage and broccoli. I decide to combine them with coconut milk and green curry paste to create a ‘sunnier’ effect.
Chop and wash 1 small savoy cabbage (600grams) in stripes. Chop and wash 500 grams of broccoli. Chop 4 garlic cloves, 1 red onion and 4 cm of fresh ginger.
Heat a wok pan. Spread 2 table spoons of olive oil. Add the onion, garlic, savoy cabbage and ginger. Bake and stir for approximately 10 minutes. Add the broccoli, 1 table spoon of dried savory and 1 large table spoon of green curry paste. Bake and stir. Add 200 ml of coconut. Bake and stir until all vegetables are ready. Add some water if necessary.
Serve with chopped baked Italian sausages or a vegetarian alternative.
Enjoy the exceptional weather in the ongoing super weird Covid period.