The Vegetarian Curry Bible

To make the green curry paste, grind all the ingredients together in a

pestle and mortar until you have a paste. Store in the refrigerator in a

screw top jar for up to 2 weeks.

For the skewers, mix 3 tbsp green curry paste together with 1 tbsp

groundnut oil. Cut the tofu and aubergine into 1.25cm/1/2 inch cubes

and thread onto twelve short wooden skewers. Lay flat on a plate and

pour over the paste mixture to

Cabbage-Coconut Curry

by daawat.com

Ingredients:

•

1 cabbage, chopped

100 gms coconut, grated

1 green chili, chopped

2 spring onions, chopped

1/4 tsp mustard seeds

red chilies

coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes

minimum (or overnight), covered in the fridge to marinade.

Brush the vegetables with a the remaining oil and grill under a medium

heat until golden.

To make the satay sauce, heat the oil in a small saucepan and fry the

shallot, garlic, chillies and spices for about 5 minutes until tender. Mix

the peanut butter with a little warm water to make a thinner paste and

add to the pan, together with the coconut milk. Bring to the boil, then

simmer until the sauce thickens. Season with lime juice and salt to

taste. Divide between 4 small bowls.

1-2 sprigs of curry leaves

1 tbsp oil

Method:

Serve the skewers on individual plates with a small bowl of satay

sauce.

Heat oil in a pan, add mustard seeds, red chili, curry leaves and fry for

minutes.

Grind the coconut, green chili and spring onions to a paste and add to

the above. Fry for 2 more minutes.

Add the cabbage and cook for 10 minutes or until the cabbage is

cooked.

Garnished with chopped coriander and serve with plain rice or

chapathi.

Serves: 4-6

Preparation time: 20 minutes