Annette’s Creamy Vegetable Curry

 (serves 4-6)

Ingredients

1 small pack frozen vegetables
I large onion, chopped
2 medium potatoes, cubed
¼ white cabbage shredded
1 clove of garlic chopped
2 tbsp curry powder

2 vegetable stock cubes crushed
1 tbsp of ginger
1 tsp of grams masala or cumin
4 large cardamom pods
2 tbsp vegetable oil
1/3 cup of coconut milk or 1 inch slice from a block of coconut cream

Method
Put the oil in a deep saucepan and add the onions, potato cubes and all of the seasonings except the coconut cream. Stir until the potatoes are coated with the spices put the lid on and let cook for 5 minutes, stirring occasionally on a low flame. If it sticks just add a spoon of water and stir the bottom of the pan to release the seasoning at the bottom. Then add the frozen vegetables stir and add 1 cup of water and stir again making sure your seasoning is dissolved in the water and not settled at the bottom of the pan. Bring to the boil, turn down the heat to a simmer and add the coconut cream or milk, stir in evenly and cook covered for 5 minutes. Then add the shredded cabbage to the top DO NOT STIR and cover for another 5 minutes so that the cabbage steams on the top. Taste your vegetables to ensure they are cooked and seasoned to your taste, then stir in the cabbage replace the saucepan lid and turn off the fire.

This can be cooked the day before if left in the fridge, and goes well with any rice dish – try having it with Norma’s Red Kidney Beans and rice dish.