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  • Indian style cabbage and potato curry (based on jeffrey alford and naomi duguid’s seductions of rice via alison’s lunch).
  • 1 to 1 ½ pounds (500 g) savoy cabbage
  • 1 tablespoon olive oil
  • Teaspoon red chile flakes
  • 1 teaspon cumin seed
  • 2 bay leaves
  • 2 cloves
  • 1 inch (2.5cm) cinnamon stick, broken into several pieces
  • 2 green cardamom pods, smashed, or ¼ teaspoon whole cardamom seeds, crushed lightly
  • 3 shallots, or 1 small onion 2 garlic cloves, minced
  • 1lb (500g) potatoes, cut into ½-inch pieces
  • 1 small can diced tomatoes (with juice)
  • 1 teaspoon sea salt or kosher salt
  • Teaspoon turmeric
  • 2 tablespoons minced ginger
  • Cup (120ml) water


  1. Quarter, core, and shred the cabbage. Heat the oil in a large pot over medium heat. Add the chile or chile flakes, cumin, bay leaves cloves, cinnamon stick, and cardamom. (If you have an herb sachet, you could use this so that you can easily remove the whole spices at the end of cooking–take it from me who got a bit of cinnamon bark caught in the back of my throat!). Saute about 30 seconds, until the cumin is fragrant, then add the shallot (or onion/garlic mixture). Cook over medium heat, stirring occasionally, for 5 minutes.
  2. Stir in the potatoes, tomato, and salt. After a minute, add the cabbage, turmeric, and ginger and stir so that the cabbage evenly covered in the mixture. Cook for one minute.
  3. Add the water, bring it to a boil, and cook, covered, for about 15 minutes, stirring occasionally. The potatoes and cabbage should be tender and the flavors blended. Adjust for salt and cook uncovered to reduce the liquid another 5 minutes. Remove the whole spices as best you can, and serve

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