Sri Lankan Cabbage and Cashew Curry

By Kellie Anderson, MSc  kelliesfoodtoglow.com

Serves 4

An easy-to-make, Sri Lankan-inspired mild curry of thinly sliced cabbage, toasted cashews, spices and coconut milk. A naturally vegan and whole food recipe.

1 tbsp coconut oil, or oil of choice                                                     1/2 tsp black pepper

1 small onion finely chopped                                                              A 3-inch cinnamon stick or 1/2 tsp ground cinnamon

400g cabbage thinly sliced                                                                 2 tsp ground fenugreek, optional

100g carrot shredded/grated                                                             100g cashews

3 garlic cloves minced                                                                          250ml hot water

1 long green/red chilli split                                                                400ml coconut milk full-fat or reduced-fat

1 tbsp mustard seeds                                                                          Coriander to serve

1 tsp cumin seeds                                                                                2 limes divided use

10 dried curry leaves or fresh, if available

1 tsp ground turmeric

Method:

Sauté the onion in the coconut oil for five minutes, stirring. Add in the minced garlic, split chilli, mustard seeds, cumin seeds, curry leaves, fenugreek, turmeric, cinnamon, pepper and cashews. Sauté 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 wholemeal flatbreads or brown basmati rice.