This recipe combines light curry spicing with a small amount of coconut milk to add flavor the vegetables without becoming too heavy.
Heat salted water to a boil. Add 4 medium potatoes, cut into 1″ cubes. Simmer for 6-7 minutes, until just tender. Drain.
Cut 1 cabbage in half, then roughly slice or chop half of the cabbage, removing the core first if applicable. Peel and mince 2 cloves of garlic.
Trim and thinly slice leek to make 1 C. of half rounds. Saute in 3 T. olive oil or coconut oil in a large frying pan with a lid or a Dutch oven. When the leeks are soft, add 2 grated carrots and a dash of hot pepper flakes or 1 small fresh minced red chile with the seeds removed. Continue sauteing.
Add the garlic and the cabbage along with 1 t. coriander powder and 1/2 t. salt. Stir and cook for 2-3 minutes until the cabbage wilts.
Add 1/2 C. diced canned tomatoes and 1/2 C. coconut milk along with the cooked potatoes. Stir to combine, then cover and cook on low heat for 15 minutes.
Season with salt and pepper.