Tuesday, March 15, 2011

Speedy Cabbage Curry

1 inch fresh ginger cut into narrow strips
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp turmeric
1 tsp ground coriander
1 tsp curry powder
1 cup coconut milk
1 cabbage cut into thin strips
2 tbsp cilantro chopped
lime juice

Heat up some oil in a pan and throw ginger, cumin and fenugreek. Stir rapidly for half a minute and then add the turmeric, coriander and curry powder, give a quick stir and spoon in the coconut milk. Stirring, bring it up to a brisk simmer and add the cabbage.
Now turn up the heat and cook, again stirring, until the cabbage is still crunchy and just done - a matter of minutes. Add salt, lime juice to taste and sprinkle with the cilantro to serve. This goes well with rice.

Serves 4

Tip of the day: Stubborn stains can be removed from non-stick cookware by boiling, 2 tablespoons of baking soda, 1/2 cup vinegar, and 1 cup of water for ten minutes. Before using the pan again, season it with salad oil/vegetable oil.

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