Special Diet

  • 1 tablespoon groundnut oil
  • 4 shallots, finely chopped
  • 2 teaspoons peeled and finely grated fresh root ginger
  • 2 teaspoons finely grated garlic
  • 2 fresh long green chillies, halved lengthways
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon coriander seeds, crushed
  • 1 large carrot, coarsely grated
  • 300 g (10 oz) green or white cabbage, finely shredded
  • 1 tablespoon curry powder (see page 16)
  • salt and pepper

Heat the oil in a large nonstick wok or frying pan over a low heat. Add the shallots, ginger, garlic and chillies, and stir-fry for 2–3 minutes until the shallots have softened. Add the cumin seeds, turmeric and crushed coriander seeds, and stir-fry for 1 minute.

Increase the heat to high and add the carrot and cabbage, tossing well to coat in the spice mixture. Add the curry powder and season to taste. Cover the pan and cook over a medium-low heat for 10 minutes, stirring occasionally. Remove from the heat and serve immediately with steamed rice.

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