curried potatoes and vegetables; "middle-eastern" tofu and cabbage

Amazing, how well Thai curry paste and potatoes go together! The veg are variable, peppers and mushrooms really go well.

app. 750g potatoes, boiled, peeled and cut into large pieces
2 tbsp olive oil
1 bunch spring/salad onions
2 cloves garlic, minced
1 green and 1 red pepper, chopped
1 courgette
3 large portobello mushrooms or 8 normal mushrooms
1 heaped tbsp (green) Thai curry paste
2 tbsp lemon juice
salt
chopped parsley and coriander to taste

Heat the oil. Briefly fry onions and garlic. Add the vegetables and fry until they are as crisp or done as you prefer. Stir in the potatoes and add the seasoning. Garnish with the chopped greens.

For the tofu-cabbage dish:
2 tbsp oil
1 large onion, chopped
200g tofu, cubed
1/8 tsp fennel seeds
1/4 tsp allspice, ground
1/2 tsp ground cumin
1/2 tsp turmeric
3 cups chopped raw cabbage (like spring cabbage at the moment)
1 can chopped tomatoes
salt, brown sugar and pepper to taste

Heat the oil. Fry the onion till it starts to soften. Add the tofu and spices. Slightly brown the tofu pieces, then add the cabbage. When it starts to soften, add tomatoes and some water (about a cup). Season and allow to simmer till done. Serve with couscous. May be garnished with fresh mint or coriander leaves.