Step By Step Vegan Curry Cashew Cabbage

Cabbage is like tahini, once you’ve used it for hummus, it sits in your fridge forever. Seriously though, how many of you have had to let a half, or a quarter head of cabbage rot after you’ve made your coleslaw or whatever? Living in the countryside has been difficult but it’s also had its perks. For one, I am constantly gifted vegetables. And not just any vegetables but ones grown with much love and care. Any-who, what to do with all these cabbage heads? Pinterest! Where I got the idea for this simple curry cashew cabbage thingamajig that I slightly adapted (since that one used butter and much ginger). Enjoy!

STEP ONE: gather your ingredients
1 tbsp coconut oil
1 tbsp cumin seeds
1/2 cup raw unsalted cashews
1/2 smallish cabbage head
1 tsp turmeric
salt and pepper to taste
image[1]STEP TWO: melt coconut oil in a pan (med heat), add cashews and cumin and stir until both are fragrant and golden.

STEP THREE: add cabbage, add turmeric, stir. 

STEP FOUR: tis not really a step but just keep stirring for a further 5 or so minutes then nomnomnom away!image[2]

 

8 comments

    1. Hi! Not really, Japan is rather behind when it comes to “health” foods: chia seeds, coconut oil, acai etc. but I had my sister bring me over a large jar from New Zealand. It’s still oil but I prefer it to butter :)

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      1. Oh! I thought coconut oil was unhealthy. I am from coastal Southern India, where we traditionally use a lot of coconut oil in curries and fish fries. I always thought it was high cholesterol!

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