Carrot and cabbage curry.

Posted by & filed under Health and Fitness.

This tatty looking plant is the black mustard seed plant and is related to the cabbage. It is used widely in Indian cooking. In Europe it is used as a remedy – mix the seeds with honey for a cough remedy.


  • 350g/ 12 oz shredded cabbage – one that cooks reasonably quickly.
  • 350g/12 oz grated or spiralised carrots – equal in quantity to the cabbage
  • A hot green chilli, de-seeded and cut into long strips
  • A generous dollop of coconut oil
  • 1 tbspn black mustard seeds
  • Grated ginger to taste
  • Salt
  • Pinch of sugar
  • Chopped fresh coriander
  • A squeeze of lemon juice.
  1. Heat the coconut oil in a large pan.  When hot, put the mustard seeds in.  They should make a popping noise pretty quickly.  Then add the carrots, cabbage and chilli.
  2. Turn the heat down and stir about for a minute or so to coat the vegetables with the oil.
  3. Add some salt, a dash of sugar and cook for about 4 minutes, until the vegetables are nearly done.
  4. Add the coriander leaves, stir about and cook for another couple of minutes, at which point the vegetables are just cooked, but still a tiny bit crisp.
  5. Add the lemon juice, stir about and have a taste.  Add more salt and or sugar if needed.

A very easy recipe which goes with the onion-less meat curry.  If cooking this for a bunch of friends, the vegetables could be prepped before hand, and the mustard seeds measured out, so the dish can be prepared just before serving, even if a little wine has been drunk…..

It is not a precise recipe.  Just aim for roughly equal quantities of cabbage and carrots and adjust the rest according to taste.

Here is a link to the Wiki page on black mustard.

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