Impress the whole family with a spicy cabbage and potato curry

By Faeza
31 March 2017


¦ 45ml (3 tablespoons)

sunflower oil

¦ 8ml (1½ teaspoon) cumin seeds

¦ 3ml (½ teaspoons) cayenne


¦ 3ml(½ teaspoon) ground turmeric

¦ 3 small green chillies, deseeded

and chopped

¦ 2 bay leaves

¦ 1 red onion, sliced

¦ 4 medium potatoes, peeled and


¦ 4 medium tomatoes, peeled and


¦ ½ small head green cabbage,

cored and cut into chunks

¦ 250ml (1 cup) vegetable stock

¦ salt and freshly ground black

pepper, to taste


Heat oil in a heavy based saucepan, cook cumin seeds until they pop for about 1 to 2 minutes. Add cayenne pepper, turmeric, chillies, bay leaves and onion, cook until onion is soft for about 3 to 4 minutes. Stir in potatoes, tomatoes, cabbage, vegetable stock, salt and

freshly ground black pepper; cook, covered, until potatoes are tender for about 30 minutes. Serve with flat bread (Naan) or over pap.