This recipe is inspired by a curry from Rick Steins India cook book, it is one of my favourite recipes from the book, as it’s a great vegetarian, healthy, weekday dinner, I almost always make enough for two meals and have some for lunch the next day, delicious!
I mainly follow the recipe, but I have adapted it slightly to suit my tastes, I like this with a bit more of a sauce, which is why I use the creamed coconut. I usually just have a big bowl of this on its own, but it’s also really good with some brown rice or chapatti.
This is a great recipe for getting a lots of veg into your diet, I think it probably makes up 3 of your 5 a day, and its really tasty too!
Ingredients: serves 2-4
- 1tsp of mustard seeds
- 2 cloves of garlic
- 1 chilli
- 1 thumb sized piece of ginger
- 1 large carrot
- 1tsp of vegetable stock powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 spring pointed cabbage
- 2 handfuls of frozen peas
- 1 heaped tbsp of creamed coconut
Finely chop the garlic, ginger and chilli, and slice the carrot into small cubes.
Heat up a few tbsp of vegetable oil in a saute pan, add the mustard seeds and fry until they start to pop, then add the finely chopped chilli, garlic and ginger. Fry for about 30 seconds, then add the carrots to the pan.
Stir in the powdered spices and stock, then add enough water to cover the carrots, and simmer for 10 minutes, until the carrots are just cooked through.
Meanwhile finely chop the cabbage. Once the carrots are cooked add the cabbage to the pan, with the frozen peas and coconut cream, add another splash of water if necessary.
Cook for a further 3-4 minutes until the cabbage is cooked and the coconut has melted into the sauce. Remove from the heat and serve.
Delicious with a mango or chilli chutney.