Cabbage & potato curry

The other week, we received a cabbage bigger than my head in the harvest! So I needed a range of recipes that would use lots of cabbage. A friend recommended this, and it absolutely hit the spot. Cooking the cabbage at high heat removes all the sulphur, and leaves a delicious curry in its wake. This is an ideal dish to serve alongside dahl and rice. We also had lime pickle and (home made) mango chutney.

Serves 4

Vegetarian, vegan, dairy free, gluten free

Ingredients

800g maris piper potatoes, peeled and cut into 2cm cubes

Salt and black pepper

3 tbsp rapeseed oil

1 pinch fenugreek seeds

½ tsp black mustard seeds

1 tsp cumin seeds

1 large onion, peeled and finely chopped

4 garlic cloves, peeled and finely chopped

200g tinned plum tomatoes with their juice (ie, half a tin)

500g white cabbage (ie, half a large one), cored and shredded

1 tsp ground coriander

⅓ tsp turmeric

1 ½ tsp ground red chilli powder

250ml lukewarm water

Directions

We didn't change anything from the original method, so head over to https://www.theguardian.com/lifeandstyle/2018/feb/03/meera-sodhas-vegan-potato-and-cabbage-curry-recipe for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)