- 150g white basmati rice
- ½ green cabbage
- 3 carrots
- A thumb of ginger
- 2 garlic cloves
- 1 chilli
- 2 tsp cumin seeds
- A pinch of curry leaves
- 1 tbsp vegetable curry powder
- 200ml coconut milk
Prep: 10 mins | Cook: 20 mins
1. Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down and cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-10 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.
2. Meanwhile, finely slice the leaves of ½ a green cabbage, discarding any really woody bits of core. Peel and coarsely grate the carrots.
3. Peel the ginger and garlic and finely grate or chop them. Halve the chilli, scrape out the white pith and seeds (or leave them in if you prefer a spicier curry) and finely chop the chilli.
4. Warm 1 tbsp oil in a frying pan on a medium heat. Add 2 tsp cumin seeds, the curry leaves, garlic, ginger and chilli. Sizzle for 30 secs, stirring, to flavour the oil.
5. Stir in the cabbage and carrots. Season with a small pinch of salt. Fry, turning the veg every so often, for 5-6 mins till the cabbage is glossy and starting to soften.
6. Add 1 tbsp curry powder to the pan and pour in the coconut milk. Bring up to a boil, then turn the heat down and simmer for 4-5 mins to finish cooking the cabbage. It should be tender and the curry should be fairly dry.
7. Taste the curry and add a pinch of salt, if you think it needs it. Fluff the rice with a fork and divide it between 2 warm plates or bowls. Top with the curry and serve straight away.