|45 ml||sunflower oil|
|8 ml||cumin — seeds|
|3 ml||cayenne pepper|
|3 ml||turmeric — ground|
|3||small green chillies — deseeded and chopped|
|1||red onion — sliced|
|4||potatoes — medium, peeled and quartered|
|4||tomatoes — medium, peeled and chopped|
|small head green cabbage — cored and cut into chunks|
|250 ml||stock — vegetable|
|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