Savoy cabbage-raisin curry (Ayurveda)

Name: Savoy cabbage-raisin curry (Ayurveda)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small savoy cabbage head (1-1,2 kg); 1 red chilli pepper; 25 g fresh ginger; 2 TABLESPOONS Ghee; 1/2 TEASPOON ground cumin; 1/4 TEASPOON Asafoetida (available in Asian shops); 1 TEASPOON ground fenugreek; 1/2 TEASPOON ground cinnamon; 2 TEASPOONS ground turmeric; 100 g Sultanas; 100 g Walnut kernels; 1 TABLESPOON brown cane sugar; 7-10 Tbsp Salt; 1 can(s) (400 ml) Coconut milk; 1-2 TABLESPOONS Lemon juice

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small savoy cabbage head (1-1,2 kg)
1 red chilli pepper
25 g fresh ginger
2 TABLESPOONS Ghee
1/2 TEASPOON ground cumin
1/4 TEASPOON Asafoetida (available in Asian shops)
1 TEASPOON ground fenugreek
1/2 TEASPOON ground cinnamon
2 TEASPOONS ground turmeric
100 g Sultanas
100 g Walnut kernels
1 TABLESPOON brown cane sugar
7-10 Tbsp Salt
1 can(s) (400 ml) Coconut milk
1-2 TABLESPOONS Lemon juice

Directions

1
Savoy cabbage clean, wash, remove stalk. Cut cabbage into rough strips. Wash chilli, remove seeds and finely chop pod. Peel and finely chop the ginger.
2
Heat ghee in a pot. Roast chili, ginger, cumin, asafoetida, fenugreek, cinnamon, turmeric for 1-2 minutes. Add sultanas, walnuts and sugar and steam briefly. Then add cabbage and sauté, season with 1 teaspoon salt and add 300 ml water. Bring to the boil, cover and continue steaming for about 15 minutes
3
Add coconut milk and simmer for about 5 minutes. Season to taste with salt and lemon juice. Arrange in a bowl or on plates