Carrot and Cabbage Sautéed with Mustard Seed and Turmeric

This makes for a nice side dish to curry.

Ingredients

• 2 medium carrots
• A fifth of a medium white cabbage
• 1 green chilli
• 1 teaspoon mustard seeds
• 1/2 teaspoon of turmeric
• Salt to taste

Method

We want our cabbage and carrots of equal proportion (quantity and chopped size). This is how I did mine; peel the carrots and cut into thirds. Slice the thirds lengthwise down into thirds again and then slice thinly. Approach the cabbage the same way; I took the top off a cabbage and cut it into thirds then sliced across finely to get the same thickness as the carrot.

Slice your chilli finely (deseed if you don’t want things too hot).

Take a wok type pan and heat over a med-high heat and add 3 tablespoons of olive oil.

Add the mustard seeds, they’ll start popping almost instantly. After 10 secs, add the chilli and stir a little for 20 secs.

Next, add the cabbage and carrot mix stirring around well to spread the flavour. Sprinkle the turmeric in and stir in. Add your salt now, if you like.

Turn the heat down low and cover. Give it a check and a bit of a prod every 3-4 mins. It’s ready when the carrot has softened to taste.