Ingredients

• 1 onion, chopped
• 600 g potato, peeled and chopped into 2-3 cm chunks
• 125 g savoy cabbage, thinly shredded
• 1 leek, sliced
• 8 spring onions, white and green parts, sliced
• 30 g fresh parsley, chopped
• 30 g fresh coriander, chopped
• 20 g fresh chives, chopped
• 400 g can organic/conventioal red kidney beans, rinsed and drained
• 4 dried limes, pierced with a skewer or sharp knife
• 3 tbsp tomato puree
• 750 ml vegetable stock
• 1 tsp ground turmeric
• 1 tsp sea salt
• 2 tbsp extra virgin olive oil

Directions

1. Pour the olive oil into a large casserole dish or pan. Place over a medium heat
2. Once the oil is hot, add the onion. Sauté until soft and translucent.
3. Reduce the heat very slightly and add the leek, spring onion, parsley, coriander, chives and dried fenugreek leaves.
4. Stir-fry for 20 minutes, enjoying the wonderful aromas, after which time the herbs will have wilted and shrunk in volume.
5. Add the cabbage and potato and cook for two minutes, stirring well. Add the stock, along with the pierced dried limes, sea salt, turmeric and tomato puree and kidney beans. Stir to combine.
6. Bring to a simmer then cover the pan with a lid and reduce the temperature to maintain a gentle simmer and cook for a further 25 minutes, or until the potatoes are tender.
7. Serve hot, accompanied by some good quality bread.