Matt's curried cabbage and potatoes

14 oz green cabbage, chopped to about 1 inch square pieces
9 oz (about one large) red potato, cubed to 1/2 inch
1teaspoon garlic, chopped well
2 tablespoons peanut oil
1teaspoon salt
1/2 teaspoon ground pepper, black
1tablespoon soy sauce, we use tamari gluten free
2 teaspoons curry powder
1/2-1 cup water

The ingredient list was measured after I prepped everything. If the amounts look odd, that's why. Feel free to alter recipe to make it your own.

Heat oil with curry powder in large sauté pan on medium- high heat. When it starts to sizzle, add the cabbage and toss. Add the rest of the ingredients except the soy sauce. Bring back to a sizzle, add 1/2 cup water, stir and cover. After a few minutes check to make sure nothing's sticking, and add water as needed to help make a little sauce. Reduce heat to low and cook until potato pieces are tender. Add soy to season as needed and serve.

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user XLSPORT.