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
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
Directions
- Grind the coriander and cumin seeds.
- 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.
- Add the ground coriander and cumin, followed by the potatoes. Cook for 10 mins, stirring occasionally, until golden and crispy.
- Add 2 tbsp water, cover with a lid, and cook for a further 5 mins, until the potatoes are tender.
- Add the kale and cabbage to the pan along with 2 tbsp water and cook for a few minutes.
- 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.
- 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 :)