Cabbage curry
This easy Indian cabbage dish is wonderful on its own or as a side dish with a variety of dishes for a curry feast.
Ingredients
- 2 tbsp coconut oil or vegetable oil
- 1 tsp cumin seeds
- 1 tsp turmeric
- handful of fresh curry leaves
- ½ green chilli, finely sliced
- 1 red onion, sliced
- 2 garlic cloves, peeled and kept whole
- 1 small savoy cabbage, finely shredded (remove the thick stems)
- small handful desiccated coconut (approximately 25g/1oz)
- salt, to taste
Method
Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves.
Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked.
Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve.
