A burst of delicate coconut, chilli and lime, this sauté will breathe fresh summery air into any barbeque or al fresco meal.
Inspired by the Kerala Thoran, a must-have side dish with every meal made with a myriad variety of fresh vegetables, it combines veggie box leek and savoy cabbage with a smattering of spices to transport you to exotic climates.
Curry leaves are best used fresh and can be frozen for months to come. They are available in the herbs section of supermarkets or available online.
Coconut and lime leek and cabbage
Serves 4
Ingredients
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tsp grated ginger
- 1 tsp grated garlic
- 2-3 green finger chillies, slit
- Half a head savoy or sweetheart cabbage, washed and shredded
- 2 large leeks, washed, halved and sliced thinly
- Large handful shredded or grated coconut
- Salt to taste
- Juice of half a large lime
Method
Bring the coconut oil to medium heat in a wok or kadai.
When it’s hot, add the mustard seeds and curry leaves. As they sizzle up, toss in the ginger, garlic and green chillies and stir for a minute until the whole lot takes on colour.
Now mix in the cabbage and leeks, stirring well to incorporate the ingredients.
Cook until soft and then stir through the coconut to warm.
Turn off the heat, add salt to taste and squeeze through the lime juice.
You can find Mallika Basu's 'Simply Spiced' recipes here and follow her on Instagram, Twitter and YouTube.
