This simple vegetarian curry is awesome all alone or as a side dish with a more sassy curry.
2 tbsp coconut oil or vegetable oil
1 tsp cumin seeds
small bunch of new curry leaves
½ green stew, finely cut
1 red onion, cut
1 little savoy cabbage, finely destroyed (eliminate the thick stems)
little modest bunch dried up coconut (roughly 25g/1oz) salt, to taste
1 Warmth the oil in a wide, weighty based container. When hot, include the cumin seeds and turmeric and cook for 1–2 minutes before including the curry leaves, green stew and red onion. Tenderly fry over a medium–high warmth for a couple of moments to mollify at that point include the entire garlic cloves.
2 Keep on cooking on a low warmth and, when the onion has mellowed, eliminate the garlic cloves. Include the destroyed cabbage, a liberal spot of salt and a sprinkle of water. Throw everything together in the container and tenderly fry the cabbage for around 5 minutes until cooked.
3 Include the parched coconut and cook while blending for a further 2–3 minutes or until the blend is dry.