Saturday, May 16, 2009

CURRIED COCONUT CABBAGE



This is a great side dish for my beastless burger. Sometimes I add a handful of frozen peas to the boiling cabbage. Wonderful color!


Serves 4


2c boiling water

4 cups shredded cabbage

1 tsp cumin seeds

1 tsp turmeric

4 tsp salt

1/4 c unsweetened grated coconut

1T oil

1/2 c chopped onion

1T chopped garlic

1/2 tsp powdered fenugreek

1/2 tsp mustard seed


Boil cabbage, turmeric, salt, cumin, covered, 4 mins.

Drain and add coconut.

Heat oil and remaining ingredients in small pan.

When onion mix is crisp, add to cabbage.

Serve hot, cold, or room temp.


PS:


This is a very flexible dish. If you don't have fenugreek, leave it out or use 1/4 tsp (not 1/2) cardamom instead. If you only have powdered mustard, not the seeds, use the powdered (1/4 tsp, not 1/2).


Sometimes I make salted steamed broccoli and just use this as a colorful flavoring.

Add some browned tempeh or tofu cubes and make a whole meal of it!



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