You know. I cook quite a bit of 'fancy' bits and pieces. Some recipes can even take a couple of days for resting in the fridge and so on, but saying this I also love a really simple recipe.

Sometimes something simple packs the same if not a bigger punch than something you've laboured over for hours.

This is one of those dishes. Super tasty and filling. 

One thing though. Scrub your carrots, don't peel them. Hexagonal carrots do not look the best as in this pic here. 

Prep Time 15 mins

Cook Time 10 mins

Serves 4

Special Equipment - Pressure Cooker or Instant Pot

Ingredients:

2 tablespoons olive oil 

1 small brown onion, sliced 

1 teaspoon freshly grated ginger 

½ teaspoon ground turmeric 

¼ teaspoon fenugreek seeds 

¹⁄₃ cup vegetable broth 

450g maris pipers, diced into 2cm cubes 

½ head cabbage, shredded 

3 large carrots, cut into 1cm slices 

1 teaspoon sea salt 

½ teaspoon freshly ground black pepper

Instructions:

Select Sauté mode, and heat the oil in the Instant Pot until hot.  

Add the onion and sauté until softened and golden, 3 to 5 minutes.  

Add the ginger, turmeric, and fenugreek, and sauté 1 minute more. (Keep it all moving as you shouldn't really fry ground spices..shhh).

Add the vegetable broth to deglaze the pan, scraping up any bits on the bottom.  

Add the potatoes, cabbage, carrots, salt, and pepper.  

Lock the lid. Select Manual mode and set the cook time for 3 minutes on High Pressure.  Once the cook time is complete, quick release the pressure. 

Carefully remove the lid. 

Serve immediately.