real. seasonal. food. delivered through central vic.

YOUR SHOPPING CART


Price
QTY

TOTAL

$0.00 Update cart

Is this your first order? Please add Box Deposit (in Food Boxes) for first order. Price excludes delivery, which is applied at checkout.

.
INDIAN CABBAGE AND POTATO CURRY

check the contents of your food box first

the box contents can be edited to include only what you need, and remove what you don't

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.

www.thewholesomefork.com