Posted on

27 June 2016

by

Liz Robb

3 medium carrots 400g white cabbage

Half a green chilli

Half a red chilli

1 large shallot

1-2 tablespoons of oil

1 teaspoon of cumin seeds

Half a teaspoon of mustard seeds

A few curry leaves

Half a teaspoon of turmeric

Salt

Half a teaspoon of sugar

1 lemon

Shredded coconut [optional]

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1.
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To prepare the vegetables, peel the carrots, thinly slice them lengthways then cut into short, thin sticks. Slice the cabbage into short, thin strips. Deseed and thinly slice the chillies. Peel, halve and thinly slice the shallot.
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2. Heat the oil and, when it is hot, add the cumin and mustard seeds and sizzle for just a minute
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beware, they will pop and spit! Reduce the heat, add the shallot, chilli and curry leaves and cook gently for a few minutes until the shallot is softened and browned.
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3. Stir in the turmeric. Add the carrots, stir in well and cook for 2-3 minutes.
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4. Stir in the cabbage. Season with plenty of salt. Cover the pan and cook gently, stirring occasionally, for about 15 minutes.
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5. Add half a teaspoon of sugar and a teaspoon of lemon juice and stir well. Serve with the addition of shredded coconut sprinkled on the top, if liked.