serves
4
prep
5 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 onions, finely diced
- oil, for cooking (any oil without a strong taste is fine)
- 1 tbsp finely chopped fresh garlic
- 1 tbsp ground turmeric
- 2 carrots, peeled and sliced
- 5 potatoes, peeled and diced (if large)
- ½ head green cabbage, shredded
- 1 tsp salt, or to taste
- 2 green chillies
Instructions
- Sauté the onion in a saucepan with just enough oil to stop it sticking. When the onion starts to brown, add the garlic and sauté for another minute or so.
- Add the turmeric and stir, then add a bit of water so the mixture looks like paste.
- Add the carrots and cook for 5–10 minutes until they are al dente. Add the potatoes, stirring throughout to ensure even cooking. Cook for another 5 minutes.
- Add the shredded cabbage, salt and the whole green chillies. Cook until the cabbage starts to wilt.
- It will continue to cook once you take it off the stove. Be careful not to overcook the potatoes, as you will end up with mash instead of dinish.
Recipe from , published by Murdoch Books (RRP $45.00). Photography by Alicia Taylor.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
