Healthy Vegan - Red Curry - Red Onion, Red Cabbage and Red Beet Root

This was supper yesterday evening.  I had the day off from work and had ideas of going into the the big city of Cardiff or further afield Bristol and treat myself to some luxury items: shoes, a dress, a raincoat ... but no  - I decided to stay at home and do some cooking.

This Red Curry made can almost be described as a dry curry.  One that can be eaten with naan bread or chappati aka roti, but if you want it to be more liquid, you can stir in a can of Coconut milk, then I would suggest eating it with some Basmati rice as its a little more sloppy, but rich and tasty none-the-less, The addition of coconut milk will also make it more of a Pink Dish - in which case I may have called it Pink Curry with a nod towards LGBT History Month which is presently being acknowledged and celebrated in the UK, but no this is definitely a shade of mahogony wine red, not pink! 

I've made an spectacular Sri Lankan Beetroot Curry in the past and this is not that different really.  Though this one is to keep up with the red vegetables theme, is made with red onions, red cabbage, red beetroot and even red chillies.  

A final word on the photograph, yes - I know the colours are a bit in your face, but I'm playing around a little - just humour me, I know its not great, the Red Curry on the other hand was enjoyable, but different. 


Red Curry
Serves 4
Ingredients
2 tablespoons oil
1/2 teaspoon black mustard seeds
2 medium red onions
2 cloves garlic, crushed
1 - 2 red chillies, sliced (or 1 teaspoon chilli powder or flakes)
1 large beetroot, peeled and sliced into long strips
1 small head red cabbage, halved.  The core removed and shredded.
1 teaspoon dried curry leaves
Salt to taste
Optional: 400grams Coconut milk

Method
In a wide pan, heat the oil, then stir in the black mustard seeds nd allow to pop.  When the popping begins to stop, stir int he onions and saute until beginning to go soft. Stir in the garlic and chilli and cook for a few minutes, before stirring in the beetroot. Pour over enough water to cover the beetroot and cook for 15 minutes for the beetroot to cook, then stir in the cabbage, curry leaves and season with salt to taste.
Reduce heat and allow to cook for 10 minutes or so until the cabbage and beetroot are well cooked.
Optional: Stir in coconut milk, warm through and serve immediately with rice.  
Adapted and inspired from a defunct blog from 2007. 

I am sharing this with Extra Veg hosted by Utterly Scrummy andLavender and Lovage.