1" piece ginger, finely chopped
1 clove garlic, finely chopped
olive oil, as needed
2 tablespoons curry powder
1 cube vegetable stock
2 large or 4 small potatoes, chopped
2 carrots, chopped
1/4 cabbage, finely sliced
1. Put a pot on medium heat with olive oil. Add ginger and garlic. Brown, then add in the curry powder, cumin and turmeric, and 1/2 to 1 cup water with broth cube.
2. Add the carrot and potatoes. Cook on medium heat. Cover and leave to cook for 10-15 minutes. Check the tenderness of the potato with a fork.
3. Just before done, place cabbage on top of potatoes and cover again. Let simmer for 5 minutes, then push cabbage through the sauce and cover for a further 2 minutes.
Serve by itself or with wheat free bread or brown rice.