This recipe is taken from Vegan Indian Cooking, by Anupy Singla.I changed just 1 thing, I added a spoon of rice syrup to make it less strong. It’s a good, easy to do recipe, nice to stuff in roti bread.
3 tbsp of olive oil
1 tbsp cumin seeds
1 red onion peeled and minced
6 garlic cloves peeled and minced
1 piece og fresh ginger root peeled and minced
1 medium potato peeled and diced
1 medium head white cabbage, finely shredded
1 cayenne chile, chopped
1 tsp of ground coriander
1 tsp of ground cumin
1 tsp turmeric powder
1 tsp ground black pepper
1 soon rice syrup (optional)
Put all the ingredients in the slow cooker and mix gently.
Cook low for 4 hours. Serve with brown basmati rice and soy yogurt raita*.
*In order to make your own Soy raita: buy some plain soy yogurt and scoop as much as you want to eat in a bowl.
Whisk or blend smooth. Stir in:
Chopped fresh cilantro
Chopped peeled cucumber
1 clove garlic (minced)