Stir-fried purple pointed cabbagewith chestnut mushrooms and coconut curry Vegetarian dish, serves four
1 purple pointed cabbage
250 g chestnut mushrooms
1 red chilli pepper
2 garlic cloves
1 bunch of coriander (approx. 15 g)
300 g brown or white rice
2 tbsp olive oil
1 tbsp curry powder
200 ml coconut milk
Juice of 1 lime
100 g unsalted roasted cashew nuts
Salt and pepper
1. Halve the pointed cabbage and remove the hard core. Chop the cabbage into fine strips. Peel the onion, halve it, and cut into rings. Clean the chestnut mushrooms and chop into pieces. Halve the chilli pepper, remove the seeds, and chop into strips. Peel and finely chop the garlic. Coarsely chop the coriander.
2. Cook the rice according to the instructions on the packet. Drain the rice and leave it to steam in the same pan until use.
3. Heat the olive oil in a wok and fry the onion, chilli, garlic, chestnut mushrooms, and curry powder for two to three minutes on moderate heat to prevent the curry from burning. Add the cabbage and stir-fry on moderate heat for another one to two minutes. Turn up the heat and stir-fry for another couple of minutes.
4. Pour in the coconut milk and lime juice and stir for one to two minutes until the coconut milk has been absorbed properly and has slightly thickened. Stir in half of the coriander and leave to continue cooking softly for another minute.
5. Divide the rice between the plates and spoon over the stir-fried cabbage. Scatter with the remaining coriander and the cashew nuts.
Tip: Delicious served with prawn crackers.