I am profoundly colourblind.
I don’t even make it to page three.
Many years ago, when I was an engineering apprentice, it was agreed that, all things considered, it was probably for the best if I concentrated on vehicle body engineering, as life as an electrician would have been short but interesting.
Reg, the instructor for the electrical section at our apprentice school, told me that under no circumstances whatsoever was I to plug anything I ever cobbled together in to any kind of circuitry containing more electrical power than that needed to stun a caterpillar.
It was only as I was about to serve this dish that alarm bells began to ring.
Hang on. Red and green? Aren’t they supposed to clash, or something? Will this combination of red cabbage and green spinach in a red sauce melt people’s eyeballs before they even get a chance to taste it?
It looks alright to me, but then again, I’m hardly what you’d call a reliable witness when it comes to colour related issues.
To my great relief, Mrs. Paleovirtus proclaimed the finished product’s colour scheme wholly acceptable, pleasant, even.
It certainly tasted good, that’s for sure. On this occasion we press-ganged it into service as a side dish, accompanying a nice slab of fried beef, but it is just as happy taking centre stage as a main course.
Note that I only used 1 chilli here, even going so far as to de-seed it first, seeing as the Paleovirtus womenfolk have less tolerance than I when it comes to fire-fruit.
The things you do for love, eh…?
Red Cabbage And Spinach Curry
- ½ a large red cabbage, thinly sliced
- 450g frozen spinach
- 2 onions, thinly sliced
- 5 cloves of garlic, minced
- a 2 inch piece of ginger, peeled and finely chopped
- 1 Jalapeño chilli, de-seeded and finely chopped
- 2 tbsp of curry powder
- 2 tbsp of garam masala
- 2 tsp dried fenugreek leaves
- 2 tsp dried coriander leaves
- a 500g tetra-pack of chopped tomatoes
- salt and freshly ground black pepper to taste
- coconut oil
- Pre-cook the cabbage. Heat 4 tbsp of coconut oil in a large, lidded non-stick pan over medium heat. Add the cabbage, and stir fry for 2 minutes to coat with the oil. Add 2 tbsp of hot water, stir well and cover. Let the cabbage cook for 2 minutes. Remove the lid and stir well, adding a splash more water if required. Cover again, and steam for a further 2 minutes. Repeat this process until the cabbage is cooked to your preference. I prefer it with a little crunch left in it, which equates to 8 minutes cooking time. When the cabbage is done to your liking, remove from the pan, and set aside.
- Place the curry powder, garam masala, dried fenugreek leaves, dried coriander leaves, and salt and black pepper in a small bowl. Add just enough water to produce a thin paste. Stir well, and set aside.
- Wipe the pan clean. Heat 4 tbsp of coconut oil over medium heat. Add the sliced onions, and stir fry until they start to soften and turn brown, about 5 minutes or so.
- Add the ginger and chilli. Stir fry for a further 3 minutes.
- Add the garlic, and continue to stir fry for a further 2 minutes.
- Add the spice and water mixture. Stir fry for another 2 minutes.
- Add the chopped tomatoes. Stir well, and bring to a low simmer. Cook for 10 minutes.
- Add the frozen spinach to the sauce, and continue to simmer until the spinach has defrosted and cooked, about 15 minutes or so.
- Return the cabbage to the pan. Cook on low heat until warmed through. Remove the pan from the heat. Serve.