Potato, Cabbage, Peas Curry

Ingredients

• Cabbage

  Savoy, raw

  3 cup, shredded or 210g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Onions

  Raw

  1 medium or 110g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Avocado oil

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Chili

  No beans, canned entree

  100g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Chili powder

  Spices

  1 tsp or 3g

• Cilantro

  Latin - Melissa's

  1 cup or 16g

• Lime juice

  Raw

  1 tbsp or 15g

• Ginger

  Spices, ground

  1 tsp or 2g

Directions

1. How to Make on a Stovetop 1. Take a pan. Add oil to it. Heat it. 2. When it's hot enough add cumin seeds, dry red chili, and asafoetida. Stir for 30 seconds. 3. Add onion and saute till it looks soft. Mix all the diced potatoes, turmeic powder, and a little bit of salt and saute on medium flame till it looks a little caramalized or light brown in color. 4. Cover the pan with a lid and keep it on slow flame. Cook the potatoes till they are sixty-seventy percent done. 5. Remove the lid, and add cabbage, peas, red chili powder, and coriander powder to it. 6. Mix well and cook on medium/slow flame. Cover the pan with a lid for 1 minute. 7. Remove the lid. Cook on medium flame till it's done up to your taste. Check the salt. If you have to add, do it now. 8. Garnish with cilantro and lime juice. Enjoy.

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