- 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 hot water from the kettle and a pinch of salt. Cover, bring to the boil, then turn the heat right down and cook for 8-10 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let the rice sit, lid on, for 5-10 mins to finish cooking the rice. It will keep warm in the pan while you finish the rest of the dish.
2. While the rice cooks, finely slice the leaves of half 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 and finely chop the chilli, scraping out the white pith and seeds if you prefer less heat.
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 two warm plates or bowls. Top with the curry and serve straight away.