Vegan Potato and Cabbage Curry with Sauerkraut & Chapattis

800g maris piper potatoes, peeled and cut into 2cm cubes
Salt and black pepper
3 tbsp RAW olive oil
1 pinch fenugreek seeds
½ tsp black mustard seeds
1 tsp cumin seeds
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
200g tinned plum tomatoes with their juice
500g white cabbage (ie, half a large one), cored and shredded
1 tsp ground coriander
⅓ tsp turmeric
1 ½ tsp ground red chilli powder
250ml lukewarm water

To serve:
Chapatis
Coconut yoghurt
Fresh coriander
RAW Golden Glow Sauerkraut

1. Put the potatoes in a pan, cover with cold water, add a teaspoon of salt and bring to a boil. Cook until tender, then drain and leave to steam.
2. While the potatoes are cooking, heat the oil over a medium flame in a large frying pan for which you have a lid.
3. Once it’s very hot, add the fenugreek, mustard and cumin seeds and, when they start to crackle, stir in the onion and fry for six minutes, until soft.
4. Add the garlic, cook for two minutes, then add the tomatoes, tipping them in with one hand and crushing them with the other as they hit the pan.
5. Cook the tomatoes for about eight to 10 minutes.
6. Turn up the heat, add the cabbage and stir until well coated in the tomato mixture, then cover the pan and leave to cook for about 10 minutes, stirring infrequently, so the cabbage caramelises a little while it softens.
7. When the cabbage is soft, fold in the potatoes, the ground spices and a teaspoon and a half of salt, and stir gently, so the potatoes don’t break up too much.
8. Add the lukewarm water bit by bit, stirring after each addition, and leave to cook down for five minutes, until the liquid thickens into a sauce.
9. Check and adjust the seasoning, then take off the heat. Serve generous helpings of the curry with warm chapatis, a large spoonful of coconut yoghurt and a couple of sprigs of fresh coriander. Plus, don’t forget a big dollop of RAW sauerkraut.