serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp coconut oil
- ½ red onion, thinly sliced
- 2 dried long red chillies
- 8 cm piece pandan leaf, cut into 2 cm pieces (remove the stalk)
- 1 tsp black mustard seed
- ½ tsp fenugreek seeds
- 1 tsp turmeric
- 400 g green cabbage, thinly sliced
- Salt to taste
Coconut sambal
- ¾ cup desiccated coconut plus hot water
- 1 tsp Kashmiri chilli powder
- Pinch chilli flakes
- 1 tsp sugar
- ¼ red onion, diced
- 1 lime, juiced
To garnish
- 1 long red chilli, finely sliced
- 2 sprigs coriander, leaves picked
Serves: 2 as main, 4 as a side.
Instructions
- Add coconut oil to a hot pan over medium heat.
- Place onion, chilli and pandan leaf in the oil and fry until golden.
- Add the mustard seed, turmeric and fenugreek seeds and cook for 20 seconds with the ingredients.
- Add the cabbage and a pinch of salt and cook for 3 minutes
- Add 50ml of water and cook for 2 minutes with the lid off or until the cabbage has softened.
- For the coconut sambal blitz all of the ingredients, except for the lime, for the coconut sambal until combined. Stir lime juice through. Place in a serving dish.
- Top the cabbage with red chilli sliced and coriander leaves. Serve with sambal.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
