By Kellie Anderson, MSc kelliesfoodtoglow.com
An easy-to-make, Sri Lankan-inspired mild curry of thinly sliced cabbage, toasted cashews, spices and coconut milk. A naturally vegan and whole food recipe.
1 tbsp coconut oil, or oil of choice 1/2 tsp black pepper
1 small onion finely chopped A 3-inch cinnamon stick or 1/2 tsp ground cinnamon
400g cabbage thinly sliced 2 tsp ground fenugreek, optional
100g carrot shredded/grated 100g cashews
3 garlic cloves minced 250ml hot water
1 long green/red chilli split 400ml coconut milk full-fat or reduced-fat
1 tbsp mustard seeds Coriander to serve
1 tsp cumin seeds 2 limes divided use
10 dried curry leaves or fresh, if available
1 tsp ground turmeric
Sauté the onion in the coconut oil for five minutes, stirring. Add in the minced garlic, split chilli, mustard seeds, cumin seeds, curry leaves, fenugreek, turmeric, cinnamon, pepper and cashews. Sauté on a low heat for fifteen minutes, stirring occasionally.
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.
Serve with extra lime slices, and wholemeal flatbreads or brown basmati rice.