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

2                  Chillis

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.