easyTime:< 30 minsServes:4 as a side dish
This is one of my favourite accompaniments for curries, mild enough to act as a palate cleanser but with just enough mustard and turmeric so that it holds its own in the company of stronger dishes.
Ingredients
2 tbsp vegetable oil
½ tsp mustard seeds
1 tsp turmeric powder
½ small brown onion, peeled and sliced
2 cloves garlic, peeled and sliced
2cm ginger, peeled and finely chopped
2 large red chillies halved lengthways, stems and seeds removed, thinly sliced
¼ cabbage, thinly sliced
1 tsp salt
½ tsp vegetable stock powder
pinch of sugar
Method
Heat a wok or medium saucepan over medium heat. Add the oil and the mustard seeds and wait for them to crackle. Add the turmeric and stir into the oil. Add the onion, garlic, ginger and chilli and fry for about 3 minutes until softened. Then add the cabbage, salt, stock powder and sugar and stir to combine. Cook for about 8 minutes until the cabbage is softened. The cabbage will release its liquid as it cooks but if you need to you can add a little water to help it along.
