Tender: v. 1: A Cook and His Vegetable Patch
Cabbage with Beans, Coconut and Coriander
Page 146
Cuisine: Indian | Course Type: Main Courses
(1 review)
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Sovay from Northern England,
Delicious, economical, healthy and versatile - I ate one helping as a main course then converted the rest into soup by adding stock and mashing a few of the beans.
In the spirit of the recipe (inspired, Nigel says, by his annual sort-out of his kitchen cupboard) I used a mixture of pulses - haricot and red kidney beans plus oily toovar dhal and a few red lentils which disintegrated to thicken the sauce.
I liked the proportion of coconut - enough to flavour the dish but not make it too rich.
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