Although this recipe uses Indian curry-type spices, it cooks more like a stir-fry.
Boil a small pot of water. Wash 1 lb. potatoes and add to the water when it is boiling then reduce to a simmer. Cook until the potatoes are just barely tender, not mushy.
Drain and rinse the potatoes, then allow to cool. When cool, cut them into small cubes.
Meanwhile, cut one Cabbage in half and then shred one of the halves. The cabbage is going to cook down quite a bit.
Cut the leaves off 1 leek and then slice it in half lengthwise. Carefully wash the leek, separating the layers to get all the dirt out.
Cut the two halves in 2″ pieces and then slice them lengthwise in julienne strips.
Heat 2 T. of ghee or olive oil in a large pan or wok. Toast 1 t. black mustard seeds and 1 t. fennel seeds until they begin to pop. Add 2-3 curry leaves for a minute or two, along with a dash of cayenne pepper (or more if you like it hot). Add the leeks and saute on medium until they are soft.
Raise the heat and add the potatoes plus another Tablespoon of ghee or oil. Cook for a few minutes, until they are nicely coated with oil. Add the cabbage and 3 T. shredded coconut.
Cook until the cabbage is tender. Add the juice of 1/2 lemon then turn off the heat and stir in. Season with salt.
Serve with rice and plain yogyurt.