Two Vegetarian Curries this week and what a combo - Aloo Subzi (potato) and the old reliable and a seriously under-appreciated stalwart the humble Ghobi curry (cabbage).

These will last awhile and taste good with the leftover KFC in the fridge and I expect will also go well with leftover turkey I'm anticipating from Thanksgiving at the girlfriends house tomorrow(white people food hack!).

To turn a humble cabbage and a couple boring potatos into an awesome couple of curries see the recipe below:


Potato Curry (aloo subzi)

2 potatoes
1 green pepper
1/2 white / yellow onion
2 green onion stems
2 cloves garlic
1 chilli

masala mix:
tumeric
garam masala
five spice powder
garlic powder
ginger powder
white pepper
yeo's curry powder (any yellow curry powder is fine)


First start by slicing your potato into big chunks and boiling (i leave skin on).

Cover the bottom of a deep frying pan with about 1 cm of mustard oil (its ok to mix oils if you dont have much mustard).

fry your masala mix powders in the oil on low heat.  Stir so it doesnt get stuck to the pan and gets mixed into the oil.  When a you have a good mix, chuck in your onion, garlic, chilli chopped small and stir fry until golden brown.

By now your potato should be boiled a bit, dont boil too long because you will be frying after.

Chuck in your green peppers and spring onions along with the boiled potato chunks.  Try and spread the rest of the ingredients to the side so you can get the potato chunks in the oil to get crispy (if you like crispy potatoes).

After awhile  the mix might be getting dry so you can use your potato water one splash at a time to get a gravy, just stir it into the pot and use the water to clean your masala from the sides of the pan and get a nice thick gravy going.  Should be ready in a couple minutes.




Cabbage (gobi subzi)

1/2 yellow onion
2 garlic cloves
1 small cabbage
1 red chili fresh
1 red chilli dried
1 carrot

masala mix:
tumeric
garam masala
ginger powder
five spice powder
yellow curry powder
black sesame seeds
kafir lime leaves (if available)

This is a staple in any vegetarian Thali set or Malaysian Banana leaf and is always one of the most popular meal accompaniments with any curry combo.

Prep is similar to above Potato recipe - heat your mustard oil and masala mix (less garam masala and more tumeric in this recipe - this is a yellow curry).

Once the masala and oil is mixed, chuck in your garlic/onion/chilli and lime leaves.

after the onion starts to go darker throw in your cabbage and carrot chopped small and stir fry for about 5-8 mins.  Add a bit of water to steam the vegetables and make it a bit of a gravy dish. The more liquid you put in the more of a gravy dish this becomes.  Same goes for the cabbage - the finer you chop the strips of cabbage, the more this will become a gravy veg and not a dry veg.