Creamy Coconut Cabbage
This Indian inspired dish is the perfect side to a curry, or serve it alone with brown rice, quinoa or wholewheat flat bread.
A versatile recipe, you can sub the broccoli and carrots for other vegetables or use only green or purple cabbage.
Ingredients (serves 4)
1/2 cup cashews
1/2 cup coconut (shredded – no sugar)
1 large onion (sliced)
small head of broccoli (chopped into small florets)
1/2 small head of cabbage (sliced)
1-2 carrots (sliced)
1-2 chillies (sliced)
1 tsp turmeric powder
1 tsp cumin powder
1/4 – 1/2 tsp chilli powder
1 Tbsp garlic powder
1 Tbsp ginger powder
3 cups filtered water
Soak the cashews and half of the coconut in 2 cups of filtered water for at least an hour.
Saute the onions in half a cup of water. Once softened, add spices and the other half cup of water. Simmer spices until fragrant. Blend cashew mix until smooth then add to spices/onions. Add all of the vegetables and simmer until just cooked (not too soft!) Add last half cup of coconut just before serving