Serves 6
3 tbsp coconut oil or vegetable oil
2 tsp black mustard seeds
2 tbsp fresh curry leaves
1 tsp cumin seeds
2 dried Kashmiri chillies, each broken into 3 or 4 pieces
30g/6cm ginger, finely grated into a paste
½ tsp turmeric
1 tsp salt
½ tsp coarsely ground black pepper
250g hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces
2 carrots, diced
2 fresh green chillies, sliced into thin rounds, with seeds
100g fresh or frozen coconut flesh, blitzed in a food processor or grated boiled basmati rice and poppadoms, to serve
Dry curry of cabbage, carrot and coconut
1. Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and when hot, add the mustard
seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds.
2. Stir in the cabbage and carrots and cook, covered, over a medium heat for 5–7 minutes or until the vegetables are tender, adding a splash of water if they start to stick to the pan.
3. Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms.