An easy-to-make, Sri Lankan-inspired mild curry of thinly sliced cabbage, toasted cashews, spices and coconut milk, topped with a deliciously spicy coconut and lime sambal. A naturally vegan and whole food recipe.
Saute the onion in the coconut oil with a pinch of salt for five minutes, stirring. Add in the minced garlic, split chilli, mustard seeds, cumin seeds, curry leaves, fenugreek, turmeric, cinnamon, pepper and cashews. Saute on a low heat for fifteen minutes, stirring occasionally.
Pour in the coconut milk and water. Bring to a fast simmer and cook for 10 minutes without a lid. Add in the cabbage and carrots, stirring well. Add a lid (or cover with foil/baking tray if no lid) and simmer for eight minutes. Squeeze in the juice of one lime and stir.
Serve with extra lime slices, and lime sambal (recipe given), plus warmed flatbread or rice
If the coconut is dried, soak in hot water for 10 minutes, then drain. Peel and rough chop the shallots/onion. Add all to a food processor bowl and blend until you get a nubbly, rough paste. Adjust the flavours to your taste. Serve with the curry, storing any extra to use as a sweet-hot condiment.
The calories are based on using organic fat-reduced coconut milk.
This recipe is easily doubled.
This dish is best eaten fresh but will reheat. Add fresh lime juice and a dash more coconut milk to freshen it up.