Tuesday, June 21, 2011

Sri Lankan Mild Cabbage Curry

Cabbage is so versatile and hearty.  I love to have some in my fridge all the time because I can use it to create many dishes.  Here I used it to make a mild curry with a rich coconut gravy that goes very well with a rice and curry meal.

1 pound of cabbage shredded (*Note)
1 medium onion chopped
10-12 curry leaves
1/2 tsp of turmeric
1 piece of cinnamon stick
1 green chili whole but sliced down the middle
2 cloves of garlic minced
1/2 tsp of fenugreek seeds (available at Indian Grocers)
1 can coconut milk
salt to taste
1-2 tsp of lime juice
1 cup of water

Note:  I used a bag of shredded coleslaw.  It does have some carrots in it, but I don't mind because I enjoy seeing the color and flavor.  

Boil all ingredients (except for the coconut milk and lime juice) in a large pan for about 10-12 minutes.  You want the cabbage to be tender.

Once cabbage is cooked add your coconut milk.  Allow to simmer for another 2-3 minutes.  Taste for salt then turn stove off.  If you like you can add the lime juice (just a couple of squeezes from half a lime should be fine) now.  Stir well and serve.

Serves 4-6 people as part of a meal.  Enjoy.

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