I cook Indian often, ever since I fell in love with a particularly ghee filled dal on an otherwise uninspiring thali plate and discovered the next day that I could recreate it perfectly for a third of the cost.

Indian is a fantastic cuisine, at least to my probably untrained palate, because I can make three dishes the first night, planning for leftovers, and then add a dish or two a night, and all of a sudden the week has passed with delicious meals every night that didn’t require too much thought.

This particular recent batch of Indian dishes have also had the uncharacteristic trait of being relatively quick to make. I started off on this latest Indian cooking bought with a half a head of cabbage that needed to be used up. This curried cabbage (adapted from somewhere on the internet that google does not want to reveal) has turned me into a cabbage lover:

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