Ingredients
2 tbsp coconut oil , unrefined
3/4 tsp black mustard seeds
3/4 tsp cumin seeds
3 eschalots (USA: shallots) , finely diced
1/2 onion (large), finely diced
3 garlic cloves , finely minced
1 green chilli , deseeded and finely chopped
12 curry leaves , fresh
1/2 tsp tumeric powder
1/2 cup desiccated coconut , unsweetened
1/2 cup water
3/4 tsp salt
1/4 small red cabbage , very finely sliced (~6 cups)
2 small carrots or 1 very large carrot , peeled and finely shredded
1/4 cup fresh coriander/cilantro leaves , roughly chopped
Preparation
Step 1
Melt oil in a large non-stick skillet over medium high heat.
Step 2
Add black mustard seeds and cook for 30 seconds – they will pop and sizzle
Step 3
Add cumin seeds and cook for 30 seconds.
Step 4
Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
Step 5
Add garlic and green chilli, cook for 2 minutes until softened but not golden.
Step 6
Add turmeric and curry leaves, cook for 30 seconds.
Step 7
Add coconut, water and salt. Cook until water mostly evaporates – about 3 minutes.
Step 8
Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat.
Step 9
Taste and check if it needs more salt for your taste.
Step 10
Toss through coriander. Serve warm or at room temperature.
©recipetineats