In my last post I raved on about The Yoga Cookbook which I borrowed from the library a year ago but then it got lost somewhere (after I returned it, of course) so I couldn’t borrow it again! *insert sad face*
This Indian cabbage and potatoes recipe stuck with me long after I returned the book though. One thing that The Yoga Cookbook taught me was how tasty cabbage can be! As onions and garlic are generally avoided by those following Ayurveda traditions, cabbage is fried in a similar way that I would fry onions and garlic – coated in spices as a prelude to a vegetable curry. If you’ve ever thought cabbage is bland and boring (as I have thought), this recipe will change your mind! I have never tasted cabbage in such a delicious recipe!
As I mentioned, I went to borrow The Yoga Cookbook from the library again but it was missing, so I couldn’t recreate this recipe exactly. However I’m pretty sure I have come close. From the original recipe, I remember the popping mustard seeds, loads of curried cabbage and soft bites of potato. I have no idea if I have used the right quantities or spices but my version of this recipe turned out really delicious anyway.
- 2 tsp olive oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander
- 1 tsp curry powder
- 2 potatoes, peeled and cubed (1-2cm pieces)
- 3 heaped cups shredded cabbage
- ½ cup water
- Heat the oil in a frying pan over a medium heat.
- Add the mustard seeds and cumin seeds.
- When the seeds start to pop, add the remaining spices, fry for 30 seconds.
- Add the potatoes and cabbage, fry for a minute, stirring to coat with spices.
- Lower the heat to med-low, add water and cover.
- Cook, stirring occasionally, for 15-20 minutes or until potatoes are cooked through and water has evaporated.
- Serve warm.
- What’s your favourite vegan cookbook?
- Do you practice yoga? (I will admit, I am a yoga wannabe…)
- What are your thoughts on Ayurveda?