C&CC.

Cabbage & Coconut Curry.

I had leftover coconut milk that I used last week for my asparagus stir fry that needed to be finished ASAP. I also have lots of cabbage. So I thought, why not combine the two and make Indian for dinner? I haven't had Indian food in awhile.

Okay fine, you caught me. I didn't actually come up with this recipe on my own. In fact, I had to do some online recipe digging to find a dish that did combine the C&C. It's called Sodhi. Fun fact: it's a dish that comes from Tamil Nadu, India. It becomes more clear everyday why I am nuts about coconuts!!!

First I heated vegetable oil, and added one teaspoon of mustard seeds. After they began to sputter, I added one teaspoon of cumin seeds.

This is where I was supposed to add onions. Instead, I added garlic. Then I added lots of chopped cabbage and about 1/2 teaspoon of turmeric.

Then I added about 1/4 cup of water and some salt. I stirred it around and waited for the cabbage to cook for a couple of minutes. Then I added about 1/2 cup of coconut milk and 1/2 cup more water.

The recipe called for curry leaves during the stage of adding cumin and garlic. I don't have curry leaves. But I do have curry powder! So I added some at the end.

I was so tempted to eat this with white rice. Too bad I don't purchase white rice, or any rice in general. So I ate it with quinoa (and mango pickle!). It was pretty fulfilling.