- ½ green cabbage
- 3 carrots
- A thumb of ginger
- 1 garlic clove
- 1 green chilli
- 2 tsp cumin seeds
- A small handful of curry leaves
- A 200g bag of white basmati rice
- 1 tsp turmeric
- 1 tsp garam masala
- A 200ml tin of coconut milk
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Frying pan
- Pan with a lid
Separate the cabbage leaves and give them a good rinse. Slice out the hard middle core from each leaf. Finely slice the leaves.
Peel and coarsely grate the carrots, then set aside.
Peel the ginger and garlic and finely grate them. Halve the chilli, scoop out the white seeds and finely chop the chilli (if you like your curries hot, leave the seeds in).
Warm 1 tbsp oil in a frying pan over a medium heat. Add 2 tsp of the cumin seeds, the curry leaves, garlic, ginger and chilli. Sizzle for 30 secs, stirring everything together to flavour the oil.
Stir in the cabbage and carrots. Season with salt and pepper. Fry, turning the veg every so often, till the cabbage is glossy and starts to soften.
While the cabbage cooks, fill a pan with boiling water. Bring it back to the boil. Add the rice. Cover and simmer for 8-10 mins till the rice is tender with a little bite.
When the cabbage starts to soften, stir in 1 tsp each of turmeric and garam masala. Pour in the coconut milk.
Simmer, stirring now and then, for a few mins to finish cooking the cabbage. Taste and adjust the seasoning. Drain the rice and serve with the curry.