Despite this, the dry curry was a recipe I was ready to be disappointed by. The list of ingredients is extremely short and simple, and the main ingredient is cabbage – it couldn’t possibly pack the flavor punch usually expected from Indian food. I was wrong.
Simple it is, but don’t let that fool you. Mustard seeds, curry leaves and turmeric are all you need to turn a dull head of cabbage into a tasty and satisfying meal. I added garlic – which is probably treasonous, but I’m ok with that – and that rounded out everything really nicely for me. Because I couldn’t find a fresh coconut, or frozen flesh, I used dried coconut pieces (not the grated kind) and rehydrated it in boiling water. It was a bit chewy, but that’s just texture right?
This curry delivers, and besides that it’s so economical and quick to make! Cabbage, a carrot and some coconut, 10 minutes in a wok and you’ve got dinner. We didn’t bother having rice with it, but I think the mango chutney really lifts the cabbage and brings out the freshness of the ingredients. So next time you feel like a veggie dinner, try this. I will never doubt Rick Stein again.
Bon appetit (without the meat)!