We are delighted to have some celeriac available this week.. Combine that with the in-season leeks and some local cheese and you have a truly indulgent side dish for any autumnal or wintery meal.
- 2 tablespoons Cold Pressed Oil
- 1 tsp each – cumin and brown mustard seeds
- sliced fresh chilli (or you can use dried chilli flakes)
- sliced garlic
- fresh curry leaves
- shredded 1/2 of a January King Cabbage
- salt and pepper to taste
- 1 tsp each of ground ginger and ground turmeric
- 1 tin of coconut milk
- the juice of 1/2 a lime
Photo Credits: BBC Food
STEP 1: Fry the cumin, mustard seeds, garlic, chilli and curry leaves in oil until the fragrances are released.
STEP 2:Add the sliced cabbage and season it with salt & pepper. Add the ground ginger and turmeric then mix all together to make sure the cabbage is completely covered in the spice.
STEP 3:Add the lime juice and a tin of coconut milk and simmer until the cabbage is cooked through but still has a nice crunch to it.
Serve this with rice as a curry side dish, or similarly you could add potatoes and carrots to bulk it up and have as a vegetable curry main. Enjoy!