My love of Cookery Books and food magazines is well known, I have been collecting them for years and the photo above is of Good Food Magazine February 2001, I actually think my Mum gave me this one as I loved this recipe so much.

 

Hubby and I were only talking last night about getting some more shelving as I have now run out of room in the kitchen for my books and one of our wardrobes in our dressing room has been taken over with my collection of food magazines. A solution is required, and soon, as I have a wish list as long as my arm.

 

This recipe may be 11 years old, almost retro, I may of cooked it many times, but it has to be a favourite, as you just can’t go wrong with curried potatoes & cabbage, it is just heaven and complete comfort food.

 

Buon appetito

 

 

 

 

 

 

 

Serves 4

1 large or 2 medium onions, chopped
2 tablespoons oil
500g boneless, chicken thighs
2 tablespoons curry pasta (try garam masala)
425ml vegetable stock
2 potatoes, peeled & cubed
1 tablespoon tomato puree
6-8 cabbage leaves, shredded, recipe doesn’t state what type of cabbage, but I’ve always used Savoy cabbage as it is my absolute favourite

Fry the onions in the oil for 5 minutes until soft and browning. Fry the chicken until lightly coloured. Add the curry paste, stock, potatoes and tomato puree. Season. Bring to the boil.

Reduce the heat and cover. Simmer for 15 minutes. Stir in the cabbage and cook for 5 minutes.

It really is that quick and simple. Serve with rice and naan bread.

The magazine also said that you could use Quorn for a vegetarian option, grate the cabbage to hide it from fussy children and most the ingredients could be found in the larder, well what ever! Just as it is, is perfect for me.