Coconut Cabbage Curry

Experimenting with more Indian Cabbage Recipes that use more common household Indian ingredients. I'll tweek as I try it. Leave your comments and I'll test out changes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blend the following until it's a smoothe paste: Coconut flakes, Cumin, Garlic, jalepeno, water

Step 2

Heat a large sauté pan or skillet on medium heat. You want something with a lid. Add the oil, mustard seeds, and fenugreek/fennel seeds into the oil. Sauté until the mustard seeds begin to pop.

Step 3

Add red chili flakes, and stir until aromatic; add the onion & carrot. Stir, and cook for 2 minutes, then add the turmeric, and stir again

Step 4

Add the cabbage, Coconut milk & ½ teaspoon salt, and mix well.

Step 5

Turn down the heat to low, cover, and cook the cabbage over low heat with the lid on, checking every few minutes and giving it a stir. Do not add extra water unless absolutely needed. The cabbage should cook in its own juices, and it should not brown much.

Step 6

Once the cabbage is cooked, but still a bit crisp, add the coconut paste, mix well, and continue to cook for 2 minutes with the lid off.

Step 7

Turn off the heat, and garnish with fresh cilantro and lemon just before serving.