Wednesday, June 12th, 2013...5:58 pm

Coconut Curried Purple Cabbage and Rice with Mint

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curried purple cabbage and rice with mintj2

I love all the members of the cabbage family. They are so delicious and nutritious and easy to find at the grocery store. Purple cabbage is loaded with vitamin C and K and has lots of fiber and folate too. The color of purple cabbage is so beautiful and grows even deeper and richer when it is cooked. And today, I combine it with fresh mint in a recipe that looks absolutely stunning when it is done. If you have rice that is already cooked, this dish is super fast and easy to make.

Coconut Curried Purple Cabbage and Rice with Mint

Coconut Curry Sauce

2 large cloves garlic, crushed, peeled and minced

1 1/2 tsp. red chili paste ( I like the brand Thai Kitchen)

1/4 c. sucanat

2/3 c. hot water

1/4 c. fish sauce ( if someone knows a good vegan substitute, let me know)

2 tbsp. fresh lime juice

1 can lite coconut milk

 

1 tsp. grapeseed oil

1 tbsp. Earth Balance

1/2 head purple cabbage, slice 1/4 inch thick

4-5 c.  cooked brown rice (I think other cooked grains would be great as well)

1/4 c. chopped mint leaves (reserve a little bit to garnish the top)

1/4 c. toasted pepitas

Begin by making the sauce. Combine the red chili paste and the sucanat with the hot water and stir until everything is dissolved. Add the garlic, fish sauce, and lime juice. Stir well and add the can of coconut milk. Stir and set aside.

I recommend a cast iron skillet to cook this dish. Turn the heat up to medium high and add the grapeseed oil and Earth Balance. When they are melted together, add the purple cabbage and saute til it is softened. This takes about 10 minutes. Turn the heat down to medium and add the cooked brown rice. Stir to combine. Add the coconut curry sauce and the mint and mix well. It may seem that there is too much sauce, but don’t despair, the sauce gets absorbed by the rice. Keep cooking and stir frequently, and when this dish turns a little bit creamy, kind of like a risotto, it is done. This takes about 10 more minutes. Garnish with the reserved mint leaves and toasted pepitas. Enjoy!

 



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