(Source: Marsha Lawrence, via the North Country Co-op Newsletter)
Prep/cook time = 45 minutes Serves 6
3 tablespoons vegetable oil
1 1/2 pounds potatoes, washed & cut into bite-sized chunks
2 medium onions, chopped
3 cloves garlic, pressed or minced
1 teaspoon curry powder (I upped this to one tablespoon)
1 teaspoon toasted coriander seed, ground
1/2 teaspoon salt
1/4 teaspoon cayenne, or to taste
1/2 head green cabbage, coarsely shredded (I used Savoy)
1 can (15 oz) chick peas, drain
1 can (13.6 oz) coconut milk
3-inch length turmeric root, peeled and grated
1 medium apple, peeled & cut into bite-sized chunks, optional (use for sweetness)
8 oz. Haloumi cheese, cut into chunks and browned in a skillet with a teaspoon of oil, optional
Prepare or chop ingredients as you work your way through recipe. Ingredients above are listed in the order of cooking length.
1. In large skillet sauté oil, potatoes and onions. Stir and cook 5 – 10 minutes, until onions translucent. Prepare next items while this sautés.
2. Add in all spices except turmeric and continue to cook on medium with some stirring.
3. Turn heat to a lower medium and add cabbage and chick peas. By now everything should have cooked for 20+ minutes. If not, continue cooking.
4. Turn heat to low and add turmeric, coconut milk and optional apple. Cover and simmer 10 -15 more minutes or until potatoes are cooked. Stir in browned cheese, if using.