600 g
potato, peeled and chopped into 2-3 cm chunks
125 g
savoy cabbage, thinly shredded
1
leek, sliced
8 s
pring onions, white and green parts, sliced
30 g
fresh parsley, chopped
30 g
fresh coriander, chopped
20 g
fresh chives, chopped
2
tbsp dried fenugreek leaves
400g can
organic red kidney beans, rinsed and drained
4
dried limes, pierced with a skewer or sharp knife
3 tbsp
tomato puree
750 ml
vegetable stock
1 tsp
ground turmeric
1 tsp
sea salt
2 tbsp
extra virgin olive oil
Method
Pour the olive oil into a large casserole dish or pan. Place over a medium heat and, once the oil is hot, add the onion. Saut� until soft and translucent. Reduce the heat very slightly and add the leek, spring onion, parsley, coriander, chives and dried fenugreek leaves.
Stir-fry for 20 minutes, enjoying the wonderful aromas, after which time the herbs will have wilted and shrunk in volume.
Add the cabbage and potato and cook for two minutes, stirring well. Add the stock, along with the pierced dried limes, sea salt, turmeric and tomato puree and kidney beans. Stir to combine. Bring to a simmer then cover the pan with a lid and reduce the temperature to maintain a gentle simmer and cook for a further 25 minutes, or until the potatoes are tender.
Serve hot, accompanied by some good quality bread.