Cabbage and Peas Curry with Coconut

Pointer 1: You will find fresh coconut in regular grocery stores. Cut pieces of the white inside and use a dry grinder to shred them. If fresh is not available, already shredded and packaged coconut can be found in the international foods section.

Ingredients:

• 2 cups shredded cabbage
• 1/2  cup sweet peas
• 1 tsp. turmeric^
• 2 tsps. Canola or extra virgin olive oil
• 2 red chillies^ (cayenne pepper)
• 1 tsp. mustard seeds^
• 1/2 tsp. asafoetida  (optional)
• 1 tsp. urad dhal^
• 1 Tbsp. chopped fresh coriander (optional)
• 2 Tbsp. fresh shredded coconut (or packaged)
• Salt to taste
  
  

Method:

Shred or cut cabbage, rinse thoroughly and set aside. Take a wok.  Add the oil.  Warm the oil and then add the mustard seeds.  Let the seeds toast and will spurt as it becomes hot.  Cover with a lid momentarily, if needed. Add the red chillies and urad dhal, toast until golden brown. Add the shredded cabbage, peas, asafoetida and turmeric. Cover with a lid and let the cabbage cook in the steam.  Add water if necessary.  Toss a few times to make sure the cooked cabbage does not stick to the wok. Sprinkle the shredded coconut around and mix well. Add salt.  Stir a few times.  Spread the coriander on top right before serving.

Serving size approximately 3.

Read health benefits of fresh coconut.

^ Please contact me for help with any of these ingredients or utensils.