An easy Vegan curry from Sri Lanka by George and Fran Alagiah.
Ingredients
- 2 tbsp coconut oil or vegetable oil
- 1 tsp cumin seeds
- 1 tsp turmeric
- handful of fresh curry leaves
- ½ green chilli finely sliced
- 1 red onion sliced
- 2 garlic cloves peeled and kept whole
- 1 small savoy cabbage finely shredded (remove the thick stems)
- 25 g desiccated coconut
- salt to taste
Servings:
Instructions
- Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion.
- Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves.
- Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water.
- Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked.
- Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve.
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