Cabbage, kale and potato subji

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 :)