Vegetable curry

• 250 GRAM CABBAGE, shredded
• 4 POTATOES, peeled and cut in very small cubes
• 2 CARROTS, cubed
• 250 GRAM CAULIFLOWER, shredded
• 200 GRAM GREEN PEAS
• 2 ONIONS, chopped
• 2 TOMATOES, cubed
• 1 RED PEPPER, chopped
• PIECE OF GINGERROOT, grated
• 1 TSP CURRY POWDER

• 500 GRAM POTATOES, peeled
• 1/2 CUP MILK, heated
• 50 GRAM BUTTER
• 50 GRAM CHEESE, grated
• HANDFUL SPRING ONIONS, chopped
• 2 EGGS, split

Stir fry the potatoes on high heat until golden brown and set them apart. Stir fry the cabbage, carrots, cauliflower, onions, peas and red pepper for 5 minutes. Add the gingerroot, the curry powder and the tomatoes and fry 5 minutes more. Add the potato cubes and salt and pepper to taste and serve with rice.

Cook the potatoes for 20 minutes and puree them with the egg yolks, the milk and the butter. Beat the egg whites until they are frothy. Stir the cheese and the spring onions through the potato puree and finally add he egg whites, stir carefully. Distribute the mixture over greased muffin molds, bake the soufflés 15 minutes at 180 degrees Celsius.