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Cabbage and Carrot Curry

This vegetable side dish made from cabbage and carrots is one of our favourites, it is rather like a sort of hot Indian coleslaw. You can make it as hot as you like by adjusting the number of dried red chillis in the recipe but start with one! This dish is fairly low calorie so you can safely eat plenty if you are on a diet.

Ingredients for 4 to 6 servings:

3 tablespoons (45ml) Vegetable Oil for frying
1 pinch of ground Asafoetida (this is optional but does add a certain something)
1 (5 ml) heaped teaspoon mustard seeds
1 Dried Red Chilli
1 medium sized Green Chilli very finely chopped, de-seed if you want just the flavour
3/4 lb (350g) White or light green Cabbage, chopped into narrow strips or shredded
3/4 lb (350g) Carrot, coarsely grated
1 tsp (5ml) Salt
1/2 tsp (3ml) White Sugar
1 small handful of chopped green coriander, about 75ml or 4 heaped tablespoons
1 tablespoon (15ml) Lemon juice


Put 2 table spoons of oil into a heavy pan and heat at medium until the oil is hot. Add the asafoetida and mustard seeds, heat until the seeds begin to pop (leave the lid on !!), reduce the heat slightly, add the dried red chilli, cover again. After a few seconds, the chillis should have browned. Now add the cabbage, carrot and green chilli, reduce the heat and stir and fry for three to four minutes, or until the cabbage stops feeling crisp . Add the sugar, salt and the chopped coriander, keep stirring and frying for another minute or until the cabbage is just starting to go limp. Finally add the lemon juice and stir for a few seconds longer. Remove the red chilli(s) before you serve.


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