2 tbsp plus 2 tsp olive oil or coconut oil
120g/4 ¼ oz/3/4 cup peanuts
2 tbsp curry powder
3 large potatoes, unpeeled and cut into cubes
1 garlic cloves, crushed
1cm/1/2 in piece of fresh ginger, peeled and grated
1 tsp garam masala
½ tsp ground turmeric
½ tsp coconut sugar or brown sugar
450g/1lb green cabbage, thinly sliced
250g/9oz/1 cup canned chopped tomatoes
185ml 6fl oz/3/4 cup vegetable stock
Heat 2 teaspoons of the oil in a large frying pan over a medium-high heat and add the peanuts and curry powder. Mix together well and cook for 5 minutes, stirring frequently. Remove the spicy peanuts from the pan and leave to one side.
Heat the remaining oil in the same pan and add the potatoes. Cook for 10 minutes, stirring frequently to ensure they don’t catch on the base of the pan, or until lightly golden brown and partly cooked. Remove from the pan and leave to one side.
Add the garlic, ginger, garam masala, turmeric and sugar to the pan. Stir quickly to release the flavours, then add the cabbage. Stir to coat, then return the potatoes to the pan followed by the tomatoes and stock. Season with salt.
Reduce the heat to low, cover the pan and simmer gently for 10 minutes, or until the cabbage is tender and the potatoes are cooked through. Top with the spicy peanuts and serve with parathas or homemade pitta bread.
Due peanuts allergies I replaced the peanuts with roast chickpeas.