Red Cabbage Curry Food

RED CABBAGE, CAULIFLOWER & COCONUT DHAL

Steps:

• Heat the oven to 180C/160C fan/gas 4. Toss the cauliflower, 1 tbsp of the oil and some seasoning in a roasting tin. Roast for 25-30 mins, then set aside.
• Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 mins. Add the ginger, garlic, spices and curry leaves and fry for 2 mins. Stir through the lentils and most of the cauliflower. Pour over the stock, bring to the boil, lower to a simmer and cook uncovered for 40 mins. Stir through the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut and coriander and chilli, if using.

RED CABBAGE CURRY

Steps:

• Steam potatoes until tender, set aside.
• Saute onions in oil until translucent.
• Add caraway and curry powder to onions, adding enough water to make a paste.
• Add potatoes, cabbage and carrots and about one half cup of water or stock.
• Cook until cabbage and carrots are just tender.
• Serve hot on bed of brown, basmati or jasmine rice.

RED CABBAGE & CHICKEN CURRY

Steps:

• Add cabbage and onion in a frying pan with heated up coconut oil and fry down with soy sauce.
• Add chicken to fry with cabbage mixture and shake over the turmeric. Add sriracha, chicken stock cube, tom yum paste and a splash of hot water.
• Then once chicken and cabbage has cooked through, add the splash of milk with all the frozen vegetables.
• Turn up the heat and let it boil for 5 minutes. Serve with fluffy white rice.