Instructions: Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring just until they start to soften, about 2 minutes. Add the garlic, ginger, cumin, coriander, cardamom, salt and cayenne. Cook, stirring, until the garlic, ginger and spices are very fragrant, about 2 minutes.

Add the silverbeet, potatoes and vegetable broth and bring to a boil. Reduce the heat to low, cover and cook until the potatoes are tender, about 15 minutes. Stir in the lime juice and cilantro, then serve. Serve this with basmati rice.

This recipe yields 4 servings.

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