“……… I DO THIS, MY WAY! …..”
(Cabbage and Potato curry)
Do not be put off by just reading what I cooked the other day. For some of you this dish seems far too simple and ordinary – but, and here is the big ‘but’ – it is a truly delicious curry filled with some of our beautiful warm spices. This curry is one of my Indian ‘comfort’ foods – a dish which suits me just right during this very heavy Monsoon season, when days sometimes look like we were back in UK – dark, wet and very moody.
Did you know that potatoes (with their skins) have 25% more potassium than bananas? For example and turmeric is a very healing spice.
So I suggest you give this recipe a try; after all, the whole meal can be ready in just 30 minutes. This curry can be eaten with rice or just roti (chapatti, etc.).
1 Tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 onion, finely sliced
¼ tsp garlic powder
¼ tsp cayenne
½ tsp ground turmeric
1 tsp ground coriander
1 bay leaf
1 Cinnamon stick
1 lb gold potatoes, diced into ½” cubes
½ small head green cabbage, cored and sliced (about 12-14 ounces)
½ cup diced fresh tomatoes
¼ tsp salt
¼ cup chopped cilantro
Salt and pepper to taste
Heat oil in a large pan over medium heat.
Add the cumin and mustard seeds and cook for 1-2 minutes until they ‘pop’
Add onions and stir. Cook for a further 2 minutes.
Now add garlic (or garlic powder), bay leaf, cinnamon stick, cayenne, turmeric, coriander, garam masala and cook for a further 1-2 minutes.
Add the potatoes, cabbage, tomatoes, ¼ tsp salt, and ¼ cup water.
Mix all this well. Cover and reduce heat to low. Cook until the potatoes are tender, about 30 – 35 minutes. Watch and if it becomes too dry just add 1 or 2 Tbsp of water.
Remove bay leaf and cinnamon stick and discard.
Once cooked, add salt and freshly ground black pepper.
Remove from heat. Add salt and freshly ground black pepper to taste.
Transfer curry into a serving bowl and sprinkle chopped coriander over the finished dish and serve.
That’s it – enjoy