Spicy Cabbage & Potato Stew

This spicy stew is adapted from a book called the Seductions of Rice, by Jeffrey Alford and Naomi Duguid, the spices blend beautifully with the sweetness of the cabbage. The stew is delicious served with basmati rice and a dollop of natural yoghurt.

2 tbsp olive oil

1 chili, deseeded and finely chopped (optional)

2 tsp black mustard seeds

2 tsp cumin seeds

2 bay leaves

2 cloves

1 inch cinnamon stick, broken into several pieces

1 medium onion, finely diced

2 medium potatoes, peeled and cut into 1cm cubes

2 large tomatoes, finely diced or ½ x 400g tin crushed tomatoes

1 tsp salt

1 tsp sugar

1//4 large green cabbage, finely shredded

1 tsp turmeric

2 tbsp minced ginger

½ cup water

Heat oil in a large heavy based saucepan; add chili, mustard seeds, cumin, bay leaves, cloves and cinnamon. Stir for about one minute or until aromatic. Add the onion and cook over medium heat until soft, about five minutes.

Stir in potatoes, tomatoes, salt and sugar and cook for about one minute. Add cabbage, turmeric and ginger and stir to coat cabbage in tomato mixture.

Add water, bring to the boil, partially cover with lid and cook for about 20 minutes, stirring every 5 minutes until cabbage and potatoes are tender. Remove lid and continue to cook for another 5 minutes until liquid is reduced.