Cabbage and Potato Stir-Fry with Cilantro and Sweet Pepper

Ingredients

• 300 g, shredded red cabbage
• 400 g, diced potatoes
• 4, sliced spring onions
• 1, diced red bell pepper
• 30 g, chopped fresh cilantro
• 3 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• to taste black pepper
• as needed water

Steps

1. 1. In a large pot, add the diced potatoes and cover with water. Bring to a boil and cook for about 10 minutes or until tender. Drain and set aside.
2. 2. In a large frying pan or wok, add the minced garlic and spring onions. Sauté over medium heat for 2 minutes, adding a splash of water to prevent sticking.
3. 3. Add the shredded red cabbage and diced red bell pepper to the pan. Stir well and cook for about 5 minutes until the cabbage starts to wilt.
4. 4. Add the cooked potatoes to the pan, along with the ground cumin, ground coriander, and black pepper. Stir gently to combine all the ingredients and heat through for another 5 minutes.
5. 5. Remove from heat and stir in the chopped cilantro before serving.

Notes

• This dish is light and packed with flavour. The cumin and coriander add depth to the simple stir-fry.
• Adjust the black pepper according to your taste preference.

Substitutions

• If red cabbage is unavailable, you can use green cabbage instead.