Although not the first ingredient that springs to mind when making, cabbage works well with spices. This dryish Cabbage Curry, slow-cooked with potatoes, is a recipe from Mauritius. It makes an excellent side dish.
What you need… • 1 Tablespoon oil • 1 teaspoon garlic paste • 1 teaspoon ginger paste • 2 teaspoon curry powder • 1 teaspoon chilli flakes • 0.5 teaspoon coriander powder • 0.5 cabbage, shredded • 1 large potato, peeled and chopped into chunks of about 3–4cm in size • 100ml water • Salt to taste • 1 Tablespoon tomato paste • A few coriander leaves, torn, to garnish
How you make it… 1. Heat the oil to a medium-hot heat and fry the garlic and ginger pastes for 1 minute. 2. Add the curry powder, chilli flakes and coriander powder and fry for 3 minutes. Add a tiny splash of water if need to avoid it sticking. 3. Add the cabbage and fry for a few moments then add the water and potato. Cook, covered, for 35 minutes. 4. Add the salt and tomato paste, mix well, and cook covered until the water has all evaporated and the potato is soft (about 5-10 minutes). 5. Garnish with the coriander leaves and serve.
Freshness is central to Indian food and what could be fresher than this popular salad. This Spiced Indian Mixed Salad is a popular vegetarian Indian dish that combines a host of tasty ingredients and then topped off by whole spices cooked in ghee. This colourful salad is an excellent accompaniment to all of your favourite curries.
What you need… • 12 large, crispy lettuce leaves, ripped into smallish pieces • 2 green chillies, chopped • 1 onion, chopped • 1 carrot, stripped into slivers • 12 baby red tomatoes, halved • 0.5 red pepper, chopped • 0.5 yellow pepper, chopped • 1 Tablespoon ghee • 1 teaspoon mustard seeds • 1 teaspoon fenugreek seeds • 5 curry leaves • Juice of half a lemon • Small handful of coriander, torn, for garnish
How you make it… 1. Mix all the first seven ingredients together in a serving bowl. 2. Heat the ghee in a pan to a medium-hot heat and add the mustard seeds, fenugreek seeds and curry leaves for 15 seconds. The seeds should should sizzle immediately. You can test the ghee is hot enough by adding one seed. Allow to cool for 1 minute and pour over the salad. 3. Squeeze the lemon over the salad and garnish with the coriander.