INDIAN CABBAGE AND POTATO CURRY
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1 tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 onion, finely sliced
¼ tsp garlic powder
¼ tsp cayenne
½ tsp ground turmeric
1 tsp ground coriander
1 lb gold potatoes, diced into ½” cubes*
½ small head green cabbage, cored and sliced (about 12-14 ounces)
½ cup diced fresh tomatoes
¼ tsp salt
¼ cup chopped cilantro
Salt and pepper to taste
*Don't peel the potatoes unless they have thick skins
Heat the coconut oil in a large skillet over a medium heat.
Add the cumin and mustard seeds and cook for 1-2 minutes.
Add the onions, stir well to combine, and cook for a further 2 minutes.
Stir in the garlic powder, cayenne, turmeric, and coriander and cook for 1 minute.
Add the potatoes, cabbage, tomatoes, ¼ tsp salt, and ¼ cup water.
Stir well, reduce heat to low, cover, and cook until the potatoes are tender, about 30 - 35 minutes. Check it every now and then to make sure it is not sticking. If it is, add another tbsp water.
Once cooked, remove from the heat, stir in the cilantro, and add salt and freshly ground black pepper to taste.