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The Startup Cook – Mixed Vegetable Curry (2)
I am not a fan of cabbage. It is not that I totally dislike it, but it is certainly not my favourite vegetable. Therefore to sort of adapt to my personal taste whenever I have to make a cabbage curry, I ensure that I include at least two other vegetables in to it.
A combination that I like very much is this particular mix of cabbage, spinach and carrot. The flavours are an ideal balance and the time to execute the dish is actually very minimal. But I must admit that it is the spinach factor that encourages me to make this curry often because then I don’t have to make a separate ‘leafey’ sambol.
Hence killing two birds with one stone, this delicious curry is a solace on hectic weekdays.
Ingredients
200g of cabbage
150g of spinach
2 carrots
8 spring onions
2 green chillies
2 cloves of garlic
1 cup of coconut milk
½ cup of water
1 tsp of mustard seeds
1 tsp of lime juice
1 ½ tsp of turmeric powder
½ tsp of unroasted curry powder
½ tsp of chilli flakes
1 tsp of chilli powder (roasted)
½ tsp of oil
5 -6 curry (Karapincha) leaves
Salt
Pepper
Directions
Wash and fine dice the cabbage, spring onions and spinach and set it aside.
Wash, peel and cut the carrot in to thick pieces.
Mince the garlic cloves.
Wash and slice the green chilies in to thick pieces and set it aside.
On a medium high flame, heat up the oil in a heavy based saucepan.
Add the mustard seeds in and let it sputter.
Add the garlic to it and let it fry.
Add the spring onions, green chillies, chilli flakes and a teaspoon of pepper in to the pan and sauté.
Dump the cabbage in to the sauté and cook for a few minutes.
Then add the carrots, spinach and curry leaves to it and stir.
Pour the water in to the pan, add two teaspoons of salt to it, close it with a lid and let it boil.
Once all the water has evaporated, add the turmeric, curry powder, ½ teaspoon of pepper to it and stir.
Then pour in the coconut milk, stir and cook for a few minutes.
Add the lime juice to the curry, stir and let it simmer.
Disasters, Warnings and Tips
Serve this curry with rice obviously.
The Hills by The Weekend is my latest addiction. It is #onrepeat.
Mixed veggie curries are the best!
I used coconut milk powder. Don’t have time to be squeezing coconut pulp.
What is with this weather?! It rains at all the wrong times!
Text and photographs by Shazzana Hamid
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