Coconut Cabbage Carrot Curry

This is a most satisfying meal, bonus... It is VEGAN APPROVED! (I think)

Anyway Jim, There's lots of fiber and laxative naturally in this recipe so be mindful of toilet proximity when you decide to eat it.

You will need

• Ground cumin, turmeric, coriander seed, and cayenne pepper (or curry powder if you're lazy)
• Salt and black pepper
• Vegetable broth
• Water
• Ginger root or ginger paste
• Olive Oil (EVOO)
• Half a medium size cabbage coarsely chopped
• 4 Carrots thinly sliced
• 1 White onion coarsely chopped
• 6 cloves of garlic
• 1 cup of golden raisins
• 1 16 oz can of regular coconut milk

Lets begin. I start like all of my curry recipes with the sauce. Equal parts ground turmeric, cumin, and coriander are the skeleton. Say a tablespoon of each. Then I usually use fresh minced ginger root but I was lazy and used ginger paste. Still Good. Start with the spice combo in a bowl like this...

Next bring a half cup of water and a cup of vegetable broth to a simmer in a medium sauce pan with about two tablespoons of olive oil (EVOO), Continue to simmer and whisk in the spice trio. then add the ginger, about two teaspoons, black pepper, sugar, and cayenne pepper to taste. simmer and stir for about 20 minutes, the sauce should get thick like pancake batter.

Now get that can of coconut milk and add half the can (1 cup), set the rest of the can aside for later.

At this point the Veggies ought to be started. In a large Sauté Pan place two tablespoons of olive oil (you can also combine other culinary oils to the pan, I like either toasted sesame seed oil or there's a wok oil infused with lemongrass I don't know if every grocery store carries it) and bring pan to medium heat. place the cabbage in the pan and cook for about 10 minutes with a lid. Then add the carrots and onions and garlic and cook another 10 minutes and reduce heat to low. Add the golden raisins and anything else you feel like adding such as peanuts. Stir the pan occasionally to avoid burning. Now pour the curry sauce over the veggies and coat nice and even and serve with noodles or rice or naan bread. I prefer rice and this is where the second half of the can of coconut milk comes in. 

If you are making rice with this dish, Jasmine or Basmati rice is usually best, and typically a 2:1 ratio is best, meaning 2 cups of water and 1 cup of rice, which yields plenty of rice for 4 people. (so if you want to make 2 cups of rice use 4 cups of water obviously Jim). also a dash of salt and a teaspoon of butter can be used but this is optional. All you do is put the rice and water together in a medium sauce pan and bring to a boil reduce to low and simmer with a lid for 20 minutes, remove from heat for 5 minutes and fluff with a fork. It's just that easy. Now that's pretty standard but what I like to do is use 1 cup of rice and 1 cup of water and the remainder of the can of coconut milk (which should be 1 cup). Everything else is the same you are simply removing 1 cup of water and replacing it with 1 cup of coconut milk. This makes the rice delicious by itself and extra creamy.

This pairs best with a pinot grigio... enjoy