Stir-fried cabbage, Bengal gram and coconut

Stir-fried cabbage, Bengal gram and coconut

By
From
I Love Curry
Serves
2
Photographer
Jonathan Gregson

Cabbage often gets passed over for more ‘interesting’ greens, but whenever I make this it is loved by all, so give it another try. This is a great, light stir-fry with crisp tender cabbage enlivened by the flavours of south India. If you don’t have time to cook the lentils, leave them out; the dish will still be fantastic, just not as nutritionally well-balanced.

Ingredients

Quantity Ingredient
25g bengal gram, washed well
1 tablespoon vegetable oil
1/3 teaspoon mustard seeds
1/4 teaspoon nigella seeds
1-3 dried red chillies, whole
8g fresh root ginger, peeled weight, grated into a paste
10 fresh curry leaves
1/4 white cabbage head, finely shredded
3/4 teaspoon turmeric
salt, to taste
40g roasted peanuts, halved or roughly chopped
50g fresh grated coconut
or 3-4 tablespoons unsweetened desiccated coconut
1 1/2 teaspoons lemon juice, or to taste

Method

  1. Soak the lentils, if you have time, for as long as possible. Cook by boiling in plenty of lightly salted water until just soft; it should take 35–45 minutes, less if they have been soaked. Drain and reserve.
  2. Heat the oil in a large frying pan. Add the mustard and nigella seeds and, once the popping dies down, the dried chillies, ginger and curry leaves; cook for a further 10 seconds. Add the cabbage, turmeric and salt and stir-fry for five to six minutes, or until the cabbage is crisp yet tender. Stir in the peanuts, lentils, coconut and a little lemon juice. Taste, adjust the seasoning and lemon juice, and serve.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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