Curried (Green) Cabbage!

I think I may have mentioned a time or two that I’m a little crazy about Indian spices.

🙂

Here’s another one of my favorite side dishes that I would typically make along side Chickpea Curry or Mung Bean Coconut Curry, but it’s also a great little snack for the mid-afternoon munchies – and SUPER healthy!  🙂

In a pan…

• 2tbsp of coconut oil (melted)
• 1 finely chopped onions
• 3-6 finely chopped or grated cloves of garlic (I sometimes use 8!)
• 1tbsp of cumin seeds

You could add some heat here by adding a finely chopped chili pepper of your choice (or cayenne) … we tend to leave that out so we don’t scar my four year old’s palate.  🙂

Saute the above for about five minutes on medium heat and then add…

• 1 heaping tbsp of freshly grated ginger
• 1tbsp of each turmeric, ground coriander and ground fenugreek
• a dash of pepper
• and a dash of asafoetida (optional, but if you live in vancouver the BEST place (in my opinion) to purchase this spice is Rangoli!)

Cook these for another five minutes on medium heat and then add in a whole head of chopped green cabbage.

Now, about five or ten minutes in you’ll be itching to add some water… but don’t do it (yet)!  🙂

Add in the juice of one lemon and just keep stirring, making sure all the goodness is not sticking to the bottom.

Once the cabbage has been in the pan for about twenty minutes, turn the heat down a little, add no more than two tablespoons of water, give a good stir and cover for another ten minutes.  Then, turn off the heat and let it camp out for another ten minutes (with the lid on) add a bit of salt and voila!

If you enjoy Indian spices this will most definitely be your new favorite way to eat cabbage!

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Enjoy!

Mung Bean & Cauliflower Coconut Curry

YUM!!!

This is one of our very favorite dinners.  The flavour is fantastic!

Our measurements are often a little loosey goosey, but that’s the beauty of it.  Sometimes we want a little more garlic or a little more cumin, sometimes we’ll add in a yam… don’t be afraid to make it your own!  🙂

In a large soup pot, melt one tablespoon of coconut oil… then add six to eight cloves of crushed garlic.

Let the garlic cook on medium heat for about two to three minutes and add one tablespoon of cumin seeds… cook another two minutes and add two diced onions.  This will need about fifteen minutes on low to medium heat.

Enjoy the aroma!!!

Once the onion mixture has become carmelized, golden and a little bit… mmm… mushy… add in the following:

• 1tbsp of freshly grated ginger
• 1tbsp of freshly grated tumeric (dried will work too)
• 1tbsp of ground fenugreek
• 1tbsp of ground coriander
• 1tbsp of mustard seeds
• a pinch of asafoetida (optional)

If you enjoy the beautiful aroma of Indian spices as much as we do you will be drooling at this point.  🙂

Add in one medium sized head of chopped cauliflower, two cups of soaked mung beans (best if you can soak them for two days) and six cups of water.

Bring all of this to a boil then turn the heat down to simmer… after ten minutes cover the pot and cook until the mung beans are tender.

Once the beans are tender add in one package of creamed coconut (if you’re using the creamed coconut, it does take a few minutes to completely ‘melt’), a can of organic coconut milk or one cup of ‘So Delicious’ coconut milk.

Add more water as needed (depending on how ‘soupy’ you like it) and throw in a big handful of chopped cilantro right before serving and you’re ready to eat!

This dish is great on its own or served with a bit of brown rice or quinoa.

Enjoy!

Did I mention… YUM!!!?

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