Ingredients
1 tbsp coconut oil
1 small onion finely chopped
400 g cabbage thinly sliced
100 g carrot shredded/grated
3 garlic cloves minced
1 long green/red chilli split
1 tbsp mustard seeds
1 tsp cumin seeds
10 dried curry leaves or fresh, if available
1 tsp ground turmeric
1/2 tsp black pepper
1 3-inch cinnamon stick or 1/2 tsp ground cinnamon
2 tsp ground fenugreek optional
1/2 tsp salt
100 g cashews
250 ml hot water
400 ml coconut milk full-fat or reduced-fat
coriander to serve
2 limes divided use
Coconut Sambal
33 g toasted coconut fresh or dried
3 tbsp boiling water if the coconut is dried
2 shallots or 1/3 small onion
1/2 lime
1/4 tsp Kashmiri chilli or cayenne, or Sri Lankan chilli powder
3 curry leaves finely shredded
1/8 tsp salt
1/4 tsp sugar
STEP 1
Sauté the onion in the coconut oil with a pinch of salt for five minutes, stirring. Add in the minced garlic, split chilli, mustard seeds, cumin seeds, curry leaves, fenugreek, turmeric, cinnamon, pepper and cashews. Saute on a low heat for fifteen minutes, stirring occasionally.
STEP2
Pour in the coconut milk and water. Bring to a fast simmer and cook for 10 minutes without a lid. Add in the cabbage and carrots, stirring well. Add a lid (or cover with foil/baking tray if no lid) and simmer for eight minutes. Squeeze in the juice of one lime and stir.
STEP 3
Serve with extra lime slices, and lime sambal (recipe given), plus warmed flatbread or rice
STEP 4
Coconut Sambal
If the coconut is dried, soak in hot water for 10 minutes, then drain. Peel and rough chop the shallots/onion. Add all to a food processor bowl and blend until you get a nubbly, rough paste. Adjust the flavours to your taste. Serve with the curry, storing any extra to use as a sweet-hot condiment.
Recipe by Kellie Food to go