This creamy recipe made with lots of greens can be made mild or spicy depending on your preference. I personally enjoy mild food, and this curry makes for light comfort food, easy to munch with rice or couscous. Serve with leafy green for an extra vitamin boost.
Drizzle of oil
Fennel sliced
Broccoli (small) chopped
Spices (yellow madras mix)
Cashew nuts 200g
Coconut milk (1 can)
Cabbage (1/2 a large or 1 small)
Hot water
Courgette sliced
Salt
Add the spice, salt and oil to a large frying pan and sizzle. Add the fennel and broccoli and fry for 5 minutes until covered in spices. Add the cashew nuts and stir in. Add the coconut milk, stir and bring to the boil. Add the shredded cabbage and enough water so that the mix is not dry. Allow to steam for 15 minutes. Add the courgette and possibly more water – just enough to create some steam and to stop the mixture from becoming dry. Simmer for another 10 minutes et voila. Serve with watercress, salad, or kale along with your choice of grains. Unless your cashews are salted, this dish takes quite a lot of salt so season generously.
Sarasvati Flow 