Cabbage and potato curry

Photo: Simon Lambert
Photo: Simon Lambert
Here I’ve combined two very economical and versatile ingredients to make a quick vegetarian curry. This is a great dish that you can add more vegetables to and it will be ready in about 30 minutes.

Serves 4

Ingredients
2 Tbsp coconut oil
2 tsp cumin seeds
2 tsp mustard seeds
2 onions, finely sliced
½ tsp garlic powder
½ tsp cayenne
1 tsp ground turmeric
2 tsp ground coriander
500g potatoes, scrubbed and cut into cubes
½ small head cabbage, cored and sliced
6 fresh tomatoes, cut into pieces, or 1 tin chopped tomatoes
¼ -½ tsp salt
¼ cup chopped coriander
4 spring onions, sliced thinly
1 lime, cut into wedges
salt and pepper to taste

Method
Heat the coconut oil in a heavy-based large pot over a moderate heat.

Add the cumin and mustard seeds and cook for 1-2 minutes.

Add the onion and cook for a further 2 minutes.

Now add the garlic, cayenne, turmeric and coriander and cook for another minute - you will notice a lovely aroma.

Add the potatoes, cabbage and tomatoes and fry lightly in the spices, add quarter of a cup of water and stir well. Reduce the heat to low, cover and cook until the potatoes are tender (about 30 minutes).

Once cooked, add the coriander, spring onions and a squeeze of lime.

Serve at once.

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