Serves 6-8
INGREDIENTS:
2 tbsp. oil
2 onions, thinly sliced
2 cloves garlic, minced
1 tsp. ground coriander
1 tsp. ground turmeric
1 tsp. ground cumin
½ tsp. ground ginger
¼ tsp. dry mustard
1 hot pepper or 1/8 tsp. ground red pepper
1 tbsp. oil
5–6 c cups potatoes, diced
4 cups cabbage, chopped
1 tsp salt or to taste
2 tomatoes, chopped
1-2 tbsp. curry powder (optional)
Rice for serving
INSTRUCTIONS:
1. In a large saucepan, heat 2 tbsp. oil, and sauté the onions through the hot pepper.
2. Add 1 tbsp. oil and the potatoes, and fry, stirring often to coat potatoes with seasonings.
3. When potatoes are almost tender add the cabbage, salt, tomatoes, and curry powder. Cover and simmer until cabbage is tender.
4. Serve with rice.
Recipe from Extending the Table, by Joetta Handrich Schlabach
