The flavours of Nepal are close to our heart after we spent two years living there.
There was always intensely flavoured greens on the plate.
They used many greens that we do not consider vegetables but I thought I'd start with one you will know well. The wonderful cabbage.
Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
Serves: 4 Portions
Vegan, Gluten-free, Easy,
1 small head Green Cabbge, Shredded
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
2 cloves Garlic
1 tablespoon Ginger, minced
1 Chilli (dried or fresh) (or to taste)
1/2 teaspoon Fenugreek Seeds
2 Medium Potatoes, Thinly sliced
1/2 teaspoon Ground Turmeric
1 medium Tomato
Salt, to taste
Mix Cumin, Coriander, Ginger, Garlic and Chilli into a paste with a little water (use Pestle and Mortar or Blender)
Add Fenugreek to pan and fry in oil until golden, about 5 seconds
Add Potatoes, Turmeric and Pepper until they turn golden brown
Mix in the Spice Mix. Add Cabbage and Tomatoes until cooked
Season with salt and serve