Potato Cabbage Curry

 

Ingredients

2 tsp oil

½ tsp sweet paprika

½ tsp sea salt

Fresh Pepper

500g potatoes, washed and cut into small ½ inch pieces

1 tbsp coconut oil

1 tbsp whole mustard seeds

1 ½ tbsp whole cumin seeds

1 kg shredded green cabbage (¼ inch), core removed

½ cup full fat coconut milk

2 tsp curry powder

Sea salt

Preparation

Wash and cut potatoes then place in a bowl of water for an hour.

Preheat the oven to 425 degrees F. Line a baking tray with parchment paper.

Drain your potatoes and toss with 2 tsp oil, ½ tsp sweet paprika, ½ tsp sea salt and some fresh ground pepper. Lay flat on the tray and bake for about 30 minutes – until the potatoes are cooked. Check with a fork. Toss potatoes halfway through.

Heat a large pan with 1 tbsp coconut oil on a medium high heat.

Wash and shred cabbage, removing any core.

Add whole mustard and cumin to hot pan and cook for a minute. You will hear the mustard start to pop.

Add shredded cabbage by handfuls, stirring to coat. Once all the cabbage is in cook for 15 minutes.

After 15 minutes add in ½ cup coconut milk and 2 tsp curry powder. Stir and cook for another 15 minutes until water has evaporated.

Fold in cooked potatoes and season to taste with sea salt.

Enjoy!