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Cabbage, kale and potato subji

This glorious recipe comes from Fresh India by Meera Sodha, whose accessible vegetarian Indian food has become a firm favourite in our house.

It's also easy enough to make on a busy weeknight.

It serves 4 when eaten with the dal and rice pictured.

vegetarian, vegan, dairy free, gluten free

Ingredients

1 tsp coriander seeds
2 tsp cumin seeds
3 tbsp oil
15 curry leaves
1 tsp black mustard seeds
1 large brown onion, thinly sliced
800g potatoes, peeled and cut into bite-sized pieces
200g savoy cabbage, finely shredded
200g kale, finely shredded
1 1/4 tsp salt
1/2 tsp chilli powder
3/4 tsp ground turmeric

Directions

  1. Grind the coriander and cumin seeds.
  2. Use a very large frying pan, for which you have a lid: heat the oil and add the mustard seeds and curry leaves. When they crackle, add the onion. Cook for about 10 mins, until golden and sweet, stirring occasionally.
  3. Add the ground coriander and cumin, followed by the potatoes. Cook for 10 mins, stirring occasionally, until golden and crispy.
  4. Add 2 tbsp water, cover with a lid, and cook for a further 5 mins, until the potatoes are tender.
  5. Add the kale and cabbage to the pan along with 2 tbsp water and cook for a few minutes.
  6. Add the salt, chilli and turmeric, mix well, cover with a lid, and cook over a low heat for a further 4 mins, until the greens have wilted.
  7. Serve!
Any leftovers heat up brilliantly, making lunch al desko a happy affair.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Cabbage, kale and potato subji on plate

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