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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
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
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 :)
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