Meatless Monday : Potato, cabbage and chickpea curry

This week we have been harvesting spring green and potatoes. If you remember this year we planted a variety called Arran Pilot which is a 'first early'.  We planted the seed potatoes in April and the potatoes are now ready to harvest.  It always seems like a miracle to me that for every seed potato you plant, you get several potatoes in return - and there is no supermarket potato that tastes as good as one you have grown yourself. Please see 'Organic garden update: spring planting four (guest post)'-

If you want to grow potatoes, its not too late.  Now is the time to plant 'lates' which incidentally do not need chitting.  These will be ready for your Christmas feasting!

growing potatoes

As for the spring greens (which can be left to form cabbages), we have learned from last year's mistakes.  If you remember our cabbage crop last year was decimated by cabbage white butterfly caterpillars- this year we netted the cabbage and they stayed netted.  Please see 'Harvesting the cabbage (or not!!)'-

harvesting the cabbage

With my potatoes and cabbage, I made this potato, cabbage and chickpea curry.  Hope you enjoy!

Potato, cabbage and chickpea curry

Serves 2 
You will need

400g potatoes, cut into chunks and boiled until just tender
1 tbsp organic olive oil
1 onion, peeled and chopped
2 cloves garlic peeled and sliced 
2cm piece ginger, peeled and finely chopped 
1/2 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp cumin
1/4-1/2 tsp cayenne pepper or to taste
1/2 tsp pink salt
150g shredded spring greens/cabbage

Heat the oil and fry the onion for 2-3 minutes on a medium heat.  Add the garlic, ginger, spices and salt and continue to cook for 2 minutes more.  Add the shredded cabbage, parboiled potatoes and a little water if necessary and continue to cook until the vegetables are tender.  Stir in the chickpeas and heat through.  Serve with naan bread or rice.

Janet x 

Recipe Copyright © 2016 40plusandalliswell

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