Don’t let the word ‘Dry’ put you off this recipe, it’s tasty, nutritious with a spicy kick. I can’t take credit for this one, it’s from Rick Steins Indian book, hailing from Kerala, Southern India. Traditionally this dish was made from whatever vegetables that could be found. 

The curry is enough on its own, served with some rice, but this time I served it with some glazed honey chicken drumsticks. Salmon also goes really well with the dish. I usually add a good dollop of natural yogurt on the side, and a sprinkle of fresh coriander.

You can find Kashmiri Chillies in most Asian supermarkets or on-line via http://www.thespicery.com This chilli gives a wonderful warm & flavoursome heat, along with a rich red colour.    

 

Ingredients: Serves 4

-3tbsp Olive Oil

-2tsp Mustard seeds

-2tbsp Bay Leaves (broken up)

-1tsp Cumin Seeds

-2 Dried Kashmiri Chillies (broken up)

-30g Ginger (grated)

 -1/2tsp Tumeric

 -1/2tsp Salt

-1tsp Black Pepper 

-250g Green Cabbage (shredded) 

-2 Carrots (finely diced)

-2 Fresh Green Chillies (sliced into thin rounds, with seeds)  

-200g Decicated Coconut

-100mls Natural Yogurt

-Handful of fresh Corriander 

 

Method: 

1) Heat the oil in a frying pan on a medium heat. When hot, add the mustard seeds, curry leaves, cumin seeds & the dried Kashmiri chillies. Stir for 30 seconds.

2) Add the ginger, turmeric and salt & pepper, fry for 30 seconds.

3) Add the cabbage and carrot, mix up well, cover and cook for 5-7 minutes untill the vegetables have soften. Add a splash of water if the pan begins to stick.  

 

4) Stir in the coconut and green Chillies for a few minutes and then serve up. Sprinkle over the coriander, and a dollop of natural yogurt on the side.