Cabbage and Sunchoke currysunchokesIt’s about as wintry as it gets here now, so there isn’t much to be harvested from the garden. When the ground warms up enough to be able to get a fork in it, it is still possible to dig up the Jerusalem artichoke (aka sunchoke) tubers. Once you plant sunchokes, you will have them forever. But they’re pretty when they flower and give you free food when there’s not much else to eat, so if you’ve got space for them, they’re worth planting. Here I’ve paired them with white cabbage for a filling, warming, vegan curry.

Recipe for Cabbage and sunchoke curry (serves 4)

1 tbsp oil
100g onion
4 garlic cloves, crushed
4 cloves
6 cardamom pods, lightly crushed
1 tsp coriander seeds
3 tsp cumin seeds
Ingredients for Cabbage and sunchoke curry1 dried red chilli (or 1 tsp chilli powder)
½ tsp ground ginger
½ tsp ground turmeric
280g Jerusalem artichokes, cleaned and cut into chunks
420g cabbage, sliced
415g tomatoes (fresh or canned), blended
½ cup/100ml coconut milk
salt & pepper
1 cup/175g brown rice

Total calories per serving: 400

Method: Fry the sliced onions in the oil until soft. Dry-roast the whole spices in a pan until fragrant, then grind them up with the dried chilli (if using). Add the garlic and all the spices to the onions, then stir in the cabbage and artichoke pieces until they are all coated with the spices. Add the tomatoes and coconut milk and enough water to almost cover the cabbage (bearing in mind that the cabbages will wilt down into the liquid as they cook).

Simmer on a low heat for about an hour. The brown rice will take 20 minutes to cook in 2 cups of water. Taste the curry and add salt and pepper to taste. Serve over the rice and sprinkle with a little chopped parsley.

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