Cabbage and coconut tamarind curry

Method

1. Cut out the tough core and shred the cabbage finely. Chop the onion finely, crush the garlic and slice the chilli. Drain and rinse the chickpeas. Stir the tamarind into 100 ml of warm water.
2. Rinse the rice in a sieve and put it in a small pan with a lid. Add 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Switch off the heat and leave it covered.
3. Heat the olive oil in a large pan over a medium heat. Add the mustard seeds, put the lid on and wait 30 to 60 seconds for them to pop. Add the onion with a pinch of salt and cook for 6 minutes until soft.
4. Stir in the garlic, chilli and turmeric for 1 minute.
5. Add the cabbage and a pinch of salt and cook, stirring, for 5 minutes, until it starts to wilt.
6. Add the chickpeas, tamarind water and coconut milk. Cover and cook for 10 minutes, stirring once, then take the lid off for 3 minutes to thicken. The cabbage should be tender with a little bite.
7. Taste, and add more salt if it needs it.
8. Fluff the rice with a fork and spoon the curry over the top.

Tip Tamarind paste is sour and salty, so add salt at the end rather than earlier. Lime juice with a pinch of sugar is a rough swap.

Photo made with AI.

From Nosha · nosha.app