This is a work in progress. A very good friend has a vegan cafe and restaurant, and last time I went she fed me the most amazing cabbage curry. I haven’t managed to replicate the unctuousness of the original yet, but this is still very tasty.
If you ever visit Durban, South Africa, do stop in at “It’s all good”. Whatever is on will be tasty and healthy – a far too rare combination.
- 1 medium cabbage (800g approx)
- 1 medium aubergine (brinjal, eggplant)
- 1 tin tomatoes or 4 medium fresh tomatoes
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tsp lemon juice
- 2 tsp honey / sugar
- 2 tbsp vegetable oil
- 1/2 tsp salt
- Quarter the cabbage, remove the hard centre and slice finely.
- Rinse the chopped cabbage under running water to remove any dirt, and allow to drain.
- Peel the aubergine (carefully, the skin is tough) and cut into 1cm dice.
- Heat 1 tbsp of the oil over a medium heat in a large pan until the oil shimmers shimmers.
- Add the cumin and mustard seeds, and fry for 2-3 minutes until the seeds splutter.
- Add the coriander, turmeric and chilli powder and stir for a few seconds.
- Add the chopped tomatoes and squash them down into the spices.
- Add the aubergine and stir to coat in the spicy tomatoes.
- Add the cabbage and lemon juice, cover, and cook over a medium heat for 5 minutes until it is wilted.
- Add the salt, mix well, cover, and cook for a further 5 minutes.
- Uncover, mix well, recover and continue to cook for another 3×5 minutes until the cabbage and aubergine is tender.
- Add the other tablespoon of oil and the honey/sugar, mix well, and cook uncovered for 5 minutes or until any surplus liquid has boiled off.
Serve with boiled brown rice if you can. The nuttiness of the brown rice really complements the cabbage.