Cabbage Curry

Meat Free Mowgli Page 127 An easy curry that pays homage to a veg that is revered in the Eastern kitchen, far more than in the Western one - the simple white cabbage. Spice brings this humble veg to life. This with a little lick of ghee at the end to brings it round to a luxurious inish,makes a wonderful supper dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a wide pan that has a lid over a medium heat. When hot, add the bay leaves and cumin seeds and let sizzle briefly, then add the potatoes, peas and measured water. Cover and cook for 10-12 minutes, or until the potatoes are softening.

Step 2

When the potatoes are half cooked, add the ground spices, chilli powder and chopped tomatoes, and stir until well combined.

Step 3

Add the shredded cabbage, salt and sugar, and cok, covered, for 6-8 minutes, or until all the veg is cooked through.

Step 4

Stir in the lemon juice and ghee just before serving.