Cabbage and Potato Curry
Lisa Marie Bhattacharya, RHN
Serves 6
This recipe uses several potent health-promoting foods: cabbage, turmeric, tomato and onion. Hold that thought as you slowly savour the goodness.
new potatoes, scrubbed (not peeled) and cubed
1/4 cup (60 ml) mustard oil
3 cups (750 ml) cabbage, chopped
Unrefined salt, to taste
3 tsp (15 ml) turmeric paste*
1 to 2 tsp (5 to 10 ml) chilli paste*
3 tsp (15 ml) cumin paste*
3 tsp (15 ml) coriander paste*
1 cup (250 ml) tomatoes, diced (optional)
1 1/2 Tbsp (30 ml) ghee (clarified butter), unsalted butter or virgin coconut oil
bay leaves
3 tsp (15 ml) garam masala
*3 tsp (15 ml) dry spice mixed with 1 1/2 Tbsp (30 ml) water creates approximately 1 1/2 Tbsp (30 ml) paste.
- Fry potatoes in mustard oil over medium heat until lightly browned, being careful not to burn them. Remove potatoes and set aside.
- Add cabbage to remaining oil, sprinkle with salt and cover for 5 minutes.
- Remove cover and add spice pastes. Fry over low to medium heat, stirring, until spices are well blended with cabbage.
- Add 1/4 to 1/2 cup (60 to 125 ml) water. Stir, and add potatoes as well as tomatoes (if using). Simmer over medium heat until potatoes are cooked and there is practically no “gravy” in pan.
- In separate frying pan heat ghee, butter or coconut oil, and add bay leaves and garam masala. Fry for 2 minutes and pour over cabbage.
- Remove from heat. Accompany with brown rice.
Each serving contains: 760 kilojoules; 2 g protein; 14 g total fat (5 g sat. fat, 0 g trans fat); 14 g carbohydrates (2 g sugars, 3 g fibre); 212 mg salt
source: "Culinary Spices for Life", alive Australia, Autumn 2013
