'Stamppot' with an Asian-Inspired Twist
with sweetheart cabbage, coconut milk & a jammy egg
Recipe developer Selma: "These kinds of fusion recipes are my favourite recipes to come up with! I myself am not really a fan of stamppot, but I am a lover of Asian cuisine, so I thought it would be fun to combine the two."
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Potatoes
⅓ sachet(s)
Green curry spices
1 piece
Egg
(Contains Ei)
½ piece
Red onion
20 g
East Asian-style sauce
(Contains Soja, Tarwe)
15 milliliters
Coconut milk
5 milliliters
Soy sauce
(Contains Soja, Tarwe)
10 g
Crispy fried onions
(Contains Tarwe May be present Sesamzaad, Gluten, Pinda's, Noten)
10 g
White miso paste
(Contains Soja, Tarwe)
200 g
Chopped sweetheart cabbage
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan. Peel the potatoes and cut into rough chunks, then boil for 12 - 15 minutes until done, covered.
- Boil the eggs alongside for 4 - 8 minutes (see Tip).
- Meanwhile, roughly chop the onion into half rings.
Tip: adjust the cooking time if necessary so as to boil the eggs to your liking.
- Melt a third of the butter in a frying pan over medium-high heat. Fry the cabbage with the green curry spices for 6 - 7 minutes, then remove from the pan and set aside.
- Melt the rest of the butter in the same pan and fry the onion for 4 - 5 minutes over medium-low heat.
- Add the East Asian-style sauce and the water (see pantry for amount).
- Allow the sauce to reduce gently for 4 - 5 minutes.
- Meanwhile, drain the eggs and potatoes. Rinse the eggs under cold water to stop them from cooking further, then set aside.
- Mash the potatoes with the coconut milk (see Tip).
- Stir in the cabbage, miso paste* and soy sauce. Season to taste with salt and pepper.
Tip: add the coconut milk gradually so as to prevent the mash from becoming too watery.
*Take care, this ingredient is salty! Use as preferred.
- Peel the eggs and cut them in half.
- Serve the stamppot on plates and top with the sauce. Serve the egg alongside.
- Garnish with the crispy fried onions (see Tip).
Tip: add the fried onions shortly before serving so as to ensure they stay crispy.