I had deliberately picked up a white cabbage and some carrots to make a coleslaw but when the time came I changed my mind.
Sri Lankan Beetroot Curry, but the final dish was completely different. Its very flavourful. D really really liked this Carrot Curry and described it as a 'sweet and spicy coleslaw laced in coconut milk'. I found it just a little too sweet, yes even with the mellow spices but I did like the way the vegetables retained their crunch.
Although we had this dish hot ladled over plain Basmati rice, it is advised in the book that it would also be fabulous served as a cold salad.
1 large onion, finely sliced
2 tablespoons sunflower or vegetable oil
1 teaspoon cumin seeds
A pinch of fenugreek seeds
¼ teaspoon brown or black mustard seeds
a handful of fresh or dried curry leaves (optional)
2 - 3 green chillies, sliced
200g carrots, peeled, chopped in half and then cut into batons
200g – 250g white or green cabbage, sliced
½ teaspoon turmeric powder
Salt to taste
300ml - 400ml coconut milk
In a wide pan, fry the onion in oil for about 5 minutes, then add in the spices, green chillies curry leaves and salt. Continue cooking until the onion is golden. Add the carrots and cabbage and turmeric and cook for a few minutes on medium heat, stirring frequently until the vegetables begin to feel tender.
Feasts for a Fiver.