Ingredients
- 500 g small waxy potatoes, scrubbed clean
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons mustard seeds
- 1 clove garlic, thinly sliced
- 1 small pointed cabbage, quartered, cored and finely sliced
- 1/2 tsp turmeric
- 1/2 teaspoon ground coriander
- 1/2 tsp chilli flakes (reduce for less spicy)
- 1 teaspoon Dijon mustard
- 2 tablespoons water
- 1/2 teaspoon sugar (I use organic beet sugar)
- 1/2 teaspoon sea salt, or to taste
- juice of 1/2 lemon (2 tablespoons)
Instructions
- Add the potatoes to a large pot of salted water. Bring water to a boil over high heat, then reduce heat to cook at rapid simmer until potatoes are easily pierced with a knife, about 15 minutes depending on size.
- Meanwhile, heat the oil in a large, deep non-stick skillet or wok over a medium heat, and fry the mustard seeds until they crackle and pop.
- Add the garlic, cabbage, turmeric, coriander and chili flakes. Stir well to incorporate.
- Cook until the cabbage is soft, stirring occasionally. About 15 minutes. (I like the cabbage to still have a little crunch to it).
- Half or quarter the cooked potatoes (depending on size) and add them to skillet with then cabbage. Stir well to incorporate. Then add the mustard, water, sugar, salt, salt, and lemon juice and stir until well combined.
- Serve and enjoy!
Nutrition
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.