Quick cabbage + mustard seed curry
Tuesday, 7th May 2019 by Lola DeMille

This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website

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This recipe works with pretty much any vegetable, is super quick and involves minimal chopping!

 

Ingredients

For the sauce -

6-10 cherry tomatoes , quartered

4 garlic cloves, roughly sliced

1 tin tomatoes or passata

200ml (or the tin full) of water and tsp veg stock

¼ block of coconut cream or 1 tin of coconut milk

1tbsp. curry powder

1tbsp. mustard seeds

1 tbsp. chopped coriander stalks

handful cashew nuts

drizzle of vinegar

tsp lime pickle if you have it

2 whole chillies or 1 few birds eye (or chilli flakes)

 

veg – anything you like, chopped so it cooks at the same time. Cabbage is good and sweet with the mustard seeds

Sweetheart cabbage (or spring greens) very roughly sliced

2 big carrots, in smallish chunks

1 or 2 leeks, sliced

 

Method

Get 2 saucepans (with lids) on the heat. in the smaller one add all the sauce ingredients with a drizzle of oil and boil for 10 mins with the lid on.

In the larger one add the veg with a drizzle of oil and a splash of water so they begin to wilt and char a bit.

After 10 minutes add the sauce to the veg and cook for another 5-10 minutes.

Serve with quinoa or brown rice, plus extra chopped coriander, coconut yoghurt and pickle.

Author name: 
Lola DeMille