I made this as part of a lunch for some vegetarian friends, along with a dal and my roasted kalettes, and some rice. All the ingredients came from the farmers’ market as my new year resolution is to really limit my plastic footprint, so I am avoiding supermarkets like the plague. The next challenge is cleaning agents, shampoos and make-up. Slowly slowly…Anyway, back to this dish – it really is delicious and with all the brassicas and fresh turmeric is also great for immunity-boosting and vitamins! You can use any kale you can find.

Serves 4 as a main course

1 tsp coriander seeds
2 tsp cumin seeds
3 tbs rapeseed oil
15 fresh or dried curry leaves
1 tsp black mustard seeds
1 large brown onion, thinly sliced
800g  new potatoes, quartered
200g savoy or other cabbage, finely shredded
200 g cavolo nero or other kale, finely shredded
1 1/2 tsp salt
1/2 tsp chilli powder or one fried chilli crumbled
1/2 inch fresh turmeric, peeled and finely chipped or 3/4 tsp ground turmeric

Method
Lightly grind coriander and cumin seeds with pestle and mortar. Put oil into wok or large lidded frying pan and, when hot, add curry leaves and mustard seeds. When they begin to pop (I always put the lid over the wok to stop them spattering all over the kitchen) add the onion and cook for 10 mins until sweet and golden.

Add the crushed seeds, and the potatoes. Cook for 10 minutes, turning now and again, until nice and crispy. Add a couple of tbsp water, cover and cook for 5-10 minutes until potatoes are tender.

Finally add the cabbage and kale, and 2 more tbsp of water, and stir fry for a couple of minutes. Then add the chilli and turmeric, mix well, cover and cook for 3-5 minutes until the greens are wilted.