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Cabbage with curry leaf

Curry leaves are not always available in super markets. I buy fresh on line and freeze. When you need to use them take the number of leaves required and use straight from the freezer. They will keep well for 6 months.

Fried onions are another ingredient readily available in supermarkets and can be added to many dishes. Once you open the pack, store in an airtight container

4 tbsp rapeseed oil

1 tsp cumin seeds

1 tsp black mustard seeds

20 fresh curry leaves

1 green chilli, thinly sliced

2 banana shallots, thinly sliced

2 cloves garlic, finely sliced

4 cm ginger, cut into matchsticks

1 savoy or hispi cabbage, stems removed and shredded

50 ml stock or water

Fried onions to sprinkle (see note above)

Cabbage with curry leaf served

Add the oil to a large pan over a medium heat. Tip in the cumin and mustard seeds and gently cook them until they released their fragrance, add the mustard leave and chilli, cook for 1 minute. Add sliced shallot, lower the heat, sauté for 5 minutes until oft, add the ginger and garlic.

Turn the heat up to medium/high. Stir in the cabbage, season well with salt, stir to coat with all the other ingredients add the stock or water and cook for 5 minutes. Sprinkle with fried onions and serve

Cabbage with curry leaf

Cabbage with Curry Leaf

Jules
Curry leaves are not always available in super markets. I buy fresh on line and freeze. When you need to use them take the number of leaves required and use straight from the freezer. They will keep well for 6 months.
Fried onions are another ingredient readily available in supermarkets and can be added to many dishes. Once you open the pack, store in an airtight container
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Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Indian
Servings 6 people

Ingredients
  

  • 4 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 20 curry leaves
  • 1 green chilli thinly sliced
  • 2 banana shallots thinly sliced
  • 2 §cloves garlic thinly sliced
  • 4 cm ginger cut into matchsticks
  • 1 savoy cabbage stems removed and shredded
  • 50 ml stock or water
  • fried onions to serve

Instructions
 

  • Add the oil to a large pan over a medium heat. Tip in the cumin and mustard seeds and gently cook them until they released their fragrance, add the mustard leave and chilli, cook for 1 minute. Add sliced shallot, lower the heat, sauté for 5 minutes until oft, add the ginger and garlic.
  • Turn the heat up to medium/high. Stir in the cabbage, season well with salt, stir to coat with all the other ingredients add the stock or water and cook for 5 minutes. Sprinkle with fried onions and serve.
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