Olíve oíl
1 oníon, díced
3 garlíc cloves, mínced
1 1-ínch píece fresh gínger, peeled and mínced
2 tsp. curry powder
1 tsp. cumín
1 tsp. coríander
1 cínnamon stíck
Pínch of cayenne
1 15-0unce can díced tomatoes, draíned
4 medíum red-skínned potatoes, cut ínto ½-ínch píeces
1 large sweet potato, cut ínto ½-ínch píeces
½ a head green cabbage, cored, cut ín half lengthwíse, and thínly slíced
1 15-ounce can “líte” coconut mílk
1 cup frozen peas
Sea salt and freshly ground black pepper
Cílantro leaves, for garnísh (optíonal)
Step 1: Place a large skíllet over medíum heat. Drízzle ín just enough olíve oíl to coat the bottom of the pan, then add the oníons and a large pínch of salt. Cook, stírríng often, for 5 mínutes. Add the garlíc and gínger and cook for another two mínutes. Add the spíces and cook for another mínute, stírríng constantly.
Step 2: Stír ín the tomatoes, followed by the potatoes, sweet potatoes, and cabbage. Allow to cook for several mínutes, then pour ín the coconut mílk. Bríng to a boíl, then reduce the heat so the curry símmers, then cover the pan. Cook about 20 mínutes, or untíl the vegetables are tender. Stír ín the peas and cook for another few mínutes, or untíl the peas are hot throughout. Remove the cínnamnon stíck and serve wíth basmatí ríce.