A tasty way, based on a recipe by Nigel Slater, to use Cabbage of any sort including Spring Greens; it adds texture, bulk and flavour that blends beautifully with the spices and sweetness of the coconut.
2 med Onions
3 Cloves Garlic
6 Green Cardamon Seeds Pods
1tspn Coriander Seeds
1 tspn Yellow Mustard Seeds
1 tspn Cumin Seeds
2 tspn Tumeric
500g Tinned Toms + pinch of sugar
1tin Beans (Chick Peas, Black Eyed etc)
150ml Coconut Milk
Handful Fresh Coriander
Handful per person of Cabbage or Spring Greens
Saute Onions until beginning to caramelise. Add chopped Garlic. Extract Cardamon Seeds and grind; stir into softening Onions with crushed Coriander Seeds, Mustard Seeds, whole Cumin Seeds, ground Tumeric and Salt and Pepper to taste. Cook 5 mins.
De-seed and chop Chillis and add with Tomatoes, Sugar and Beans. Simmer, stirring occasionally for 35-40 mins.
Mix Coconut Milk into sauce. Simmer for another 5 mins, then add chopped Coriander leaves and squeeze of Lemons.
When Curry is almost ready, shred Cabbage finely, steam or blanch briefly and stir into the curry.