Curried Cabbage with Potatoes
Ingredients
- 2 tbsp plus 2 tsp olive oil or coconut oil
- 120g/4 1/4 oz/3/4 cup peanuts
- 2 tbsp curry powder
- 3 large potatoes, unpeeled and cut into cubes
- 1 garlic clove, crushed
- 1cm/1/2 in piece of fresh ginger, peeled and grated
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp coconut sugar or brown sugar
- 450g/1lb green cabbage, thinly sliced
- 250g/9oz/1 cup canned chopped tomatoes
- 185ml 6fl oz/3/4 cup vegetable stock
- Sea salt
Preparation
Heat 2 teaspoons of the oil in a large frying pan over a medium-high heat and add the peanuts and curry powder. Mix together well and cook for 5 minutes, stirring frequently. Remove the spicy peanuts from the pan and set aside.
Heat the remaining oil in the same pan and add the potatoes. Cook for 10 minutes, stirring frequently to ensure they don’t catch on the base of the pan, or until lightly golden brown and partly cooked. Remove from the pan and set aside.
Add the garlic, ginger, garam masala, turmeric and sugar to the pan. Stir quickly to release the flavors, then add the cabbage. Stir to coat, then return the potatoes to the pan followed by the tomatoes and stock. Season with salt.
Reduce the heat to low, cover the pan and simmer gently for 10 minutes, or until the cabbage is tender and the potatoes are cooked through. Top with the spicy peanuts and serve with parathas or homemade pitta bread.
