CABBAGE AND POTATO CURRY

Two very economical and versatile ingredients combined to make a quick vegetarian curry.  This is a great dish that you can certainly add more vegetables too and it will be ready in 30 minutes.

Serves 4

Ingredients

2 Tbsp coconut oil

2 tsp cumin seeds

2 tsp mustard seeds

2 onions, finely sliced

½ tsp garlic powder

½  tsp cayenne

1 tsp ground turmeric

2 tsp ground coriander

500g potatoes, scrubbed and cut into cubes

½ small head cabbage, cored and sliced

6 fresh tomatoes, cut into pieces or 1 tin chopped tomatoes

¼ -½ tsp salt

¼ cup chopped coriander

4 spring onions, sliced thinly

1 lime, cut into wedges

Salt and pepper to taste

Method

Heat the coconut oil in a heavy based large pot over a moderate heat.

Add the cumin and mustard seeds and cook for 1-2 minutes.

Add the onion and cook for 2 minutes more.

Now add the garlic, cayenne, turmeric and coriander and cook for another minute more, you will notice lovely aromas.

Add the potatoes, cabbage and tomatoes and fry lightly in all the spices, add ¼  cup water, stir well. Reduce the heat to low, cover and cook until the potatoes are tender (30 minutes).

Once cooked, add the coriander, spring onions and squeeze of lime. Serve at once.