Cavolo Nero and potato curry

This has been a month of Cavolo Nero challenges. More cabbage than you can possibly eat in one sitting. Here is a good use of a cabbage and other green veg you may happened to find in your fridge. This is another adaptation from Hugh Fearnley Whittingstall River Cottage Veg with cavolo nero and potatoes.

Foodstuff you will need:  (serves 6)
One whole cavolo nero or Kale or cabbage – washed & tough stalks removed
Handful of Green beans (prepared to cook)
2 leeks chopped
2 large red onions chopped.
Olive oil
3 garlic cloves sliced
1 green chilli deseeded and chopped
3cm piece of ginger (peeled and chopped)
1 tsp of coriander seeds
1 tsp ground cumin
1 tsp ground tumeric
2 tsp curry powder
500g potatoes – peeled and chopped
250g plain yoghurt
½ tube of tomato puree
small bunch of coriander – chopped
handful of pistachios  toasted & chopped
Salt and pepper
400ml water



Equipment
large saucepan/deep frying pan with lid
pestle and mortar
Sharp knife and chopping board
Wooden spoon
Hob/hot plate


How to throw it together
Shred the cabbage and stalks and set aside in separate piles.

Heat the oil in a large saucepan over a medium heat and fry the onion & leek until golden. Meanwhile pound and garlic, chilli and ginger together with salt to a paste. Add to the onion and cook for a couple of minutes. Tip in rest of the spices and cook for a minute or two.








Add the potatoes and fry stirring frequently for about 5 minutes so they are well coated with the spice mixture. Pour in about 400ml of water – enough to cover the veg. Bring to a simmer cover and cook for 10-15 minutes until the potatoes are just tender. Add the cabbage leaves and beans, stir and cook until cabbage just wilted.

Add the tomato puree with some of the hot liquid from the curry and stir well into mixture. Bubble for about 5 minutes. Taste and add salt and pepper or additional curry powder (deending on how hot you want your curry)

At this point you can stop and let the curry steep or cool and freeze it.
When ready to eat, taste for add yoghurt and reheat over low heat ; this is important so that the yoghurt does not curdle.

When ready to serve sprinkle on toasted nuts and eat with Naan or chapati or rice if you prefer.