Winter Cream Curry

 Boil 1-2 lbs. potatoes. Rinse twice under cold water and allow to cool somewhat while doing next steps.

Chop 1/2 cabbage

Make curry cream sauce by mixing in a bowl:
1 c. Greek yogurt
1-2 Tbs. tom. paste
1-2 Tbs. adobo sauce/chopped adobo chiles
1 tsp mustard seeds or whole-seed mustard or powdered mustard
1 med. garlic clove, crushed
1/2 - 1 tsp ea.: cinnamon, dill seeds, ginger, cumin, coriander

Toss the cooled potatoes in the cream sauce and let marinate while lightly sauteeing the cabbage in 1 clove garlic, sliced; 1 bay leaf; 1 tsp. whole mustard (or seeds), and a good drizzle of umami vinegar (or chosen sour). Sautee 5 min. or till just starting to soften, then push to one side of the pan and add a little oil to the other side to fry the potatoes in. Give them a few minutes, flip, few minutes, and stir into the cabbage. Add 1/2-3/4 c. {frozen} peas and stir, cook together.

Serve over rice with chutneys and fresh lime juice.