|
Ingredients |
1 small head red cabbage, shredded
2 large red potatoes, cut into 1/2 in cubes
1 small red onion, finely chopped
1 tsp caraway seeds
2 tbsp curry powder
1 cup grated carrots
1 tbsp extra virgin olive oil
1/2 cup water or vegetable stock
|
|
|
|
|
|
Method:
1. Steam potatoes until tender, set aside. Saute
onions in oil until translucent.
2. Add caraway and curry powder to onions, adding
enough water to make a paste.
3. Add potatoes, cabbage and carrots and about one
half cup of water or stock. Cook until cabbage and carrots are just
tender. Serve hot on bed of brown, basmati or jasmine rice. |
|
|
|
