Indian Coconut Cabbage by Amelia Freer
Indian Coconut Cabbage by Amelia Freer

Indian Coconut Cabbage

beautifully fragrant

VEGAN, GLUTEN-FREE, DAIRY-FREE

This is the perfect example of how using spices can really bring vegetables alive. It is delicious alongside some lean meat or fish.

serves 2-3 


INGREDIENTS

1-2 tbsp coconut oil
1 tsp mustard seeds
½ tsp cumin seeds
½ tsp coriander seeds
¼ tsp turmeric
1 pointed spring or Savoy cabbage, core removed & sliced
1 red chilli, thinly sliced
3 tbsp desiccated coconut
juice of 1 lime


STEP-BY-STEP

You will need to have all your ingredients measured out and chopped beforehand as this is an extremely quick dish to make. Heat the oil in a large frying pan or wok, to medium high.

Add the mustard, cumin and coriander seeds, they should sizzle and begin to pop after 30-45 seconds, do not let them burn or it will taste bitter. Add the turmeric, reduce the heat to medium, add the cabbage and chilli and toss until it is coated. Sprinkle over the coconut and toss again. This will take just a few minutes and the cabbage should retain some of its crunch, but become a lovely yellow from the spices.

Sprinkle with lime juice, season with salt and serve immediately. This can also be eaten cold the next day if you have leftovers.