top of page



Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3-4

Tips from Naz

  • The veggies get cooked in their own moisture. You can swap the cabbage for spinach. 

  • This dish is vegan, gluten-free and nut-free.

  • Can be served with Injera (A fermented flatbread), on its own as a main or side dish.


3 Tablespoons of any vegetable oil

1 tablespoon crushed or finely chopped garlic

1 tablespoon crushed or finely chopped ginger

1/2 teaspoon turmeric

1/2 teaspoon cumin

3 medium-sized white potatoes cut in wedges

1/2 a white cabbage, chopped lengthways

 2 carrots, peeled and diced

3 green chillies, chopped lengthways

Pinch of salt


  1. Heat the oil in a large pan over medium heat. Add the garlic, ginger, turmeric, and cumin. Stir well and let cook for 2 minutes

  2. Add the potatoes, cook for 5 minutes.

  3. Add cabbage and carrots, put lid on and cook for 10-15 minutes, stirring gently from time to time.

  4. Turn down the heat. If anything sticks to the bottom, sprinkle a dash of water and stir gently. Continue to cook until the potatoes are tender

  5. Add the fresh chillies before turning off the heat and stir gently. The dish should be moist but not liquidy.

bottom of page