Good afternoon, Steemians!

Yesterday I showed you guys my spinach and lentil curry, and today I did a bit of experimenting with potatoes, cabbage, and tomatoes.

Let me walk you through the process I’ve taken to make this delicious dish:

#1. Begin by cutting up and onion, taking out some cumin and coriander seeds, any oil you want (I use coconut) and your ginger garlic paste (if you don’t know what that is, read this post (https://steemit.com/vegan/@vegansilverstack/spinach-eggplant-lentil-curry) in which I explain it. If you don’t feel like doing that, just watch a YouTube video in how to make it, it’s quite easy.

#2. Begin to heat the oil and when it gets somewhat hot, add the cumin and coriander seeds. I use much more cumin than I do coriander seeds. Give them a good stir, then add your diced onions after a minute. Reduce heat to medium-ish and stir onions about as to carmelize them properly.

#3. Add 1-2 tablespoons of ginger garlic paste. Mix about quite a bit until it’s integrated into the onions. After a minute or so, begin adding in the vegetables (ones that take the longest to cook first). I added the diced potatoes, added some water to the pot and covered it with a lid.

#4. After the potatoes begin to soften, add in cabbage or spinach, diced tomatoes and I'm also using a whole zucchini squash. You can add more water at this point as well. Let sit with lid on for about 10 minutes.

#5. Add in dry powder spices. I added about 2-3 tablespoons of Garam Masala, 1/2 tablespoon red chili powder, and some turmeric powder. Give it a good stir at this point and it needs water, add some. Let sit for 20 minutes or so, stirring once in a while. You can also add salt and pepper if you’d like (I do).

Dish should look something like this now

When the solid foods have absorbed all of the liquids and the spices are spread round, and the potatoes are nice and soft, it’s ready. Take off heat and let sit 10 minutes before serving! Enjoy with some flatbread or in my case, wheat bread.