About the Recipe
2 garlic cloves
25g fresh ginger
¼ -1/2 head of finely chopped dark green cabbage
Oil for frying eg sunflower or light olive
1 tsp mustard seeds
Few curry leaves
1 tbsp curry powder
½ tsp turmeric
400ml coconut milk
1 tbsp ground almonds
Few cardamom pods
150g brown basmati rice
Salt and pepper
Peel the onion, garlic and ginger. Grate them all on a fine grater, or pulse them in a
food processor with a splash of water if you have one. Alternatively you could just
chop them all very finely.
Wash and peel the celeriac (see cook’s notes). Cut into 2cm cubes. Finely chop
Heat 2 tablespoons of oil in a saucepan. Add the mustard seeds and curry leaves. Fry
briefly until the mustard seeds start to pop. Add the onion, garlic and ginger. Mix and
cook gently for 3 minutes. Tip in the curry powder, turmeric, tomato, celeriac and
diced chard stalks. Cook for 2 minutes, stirring continuously. Add the coconut milk.
Season well with salt and pepper. Stir well and simmer for 20 minutes.
Cook rice as per packet instructions, adding 6-9 crushed cardamom pods.