CURRIED CABBAGE AND MUSHROOMS

Ingredients

1 half head of cabbage, sliced

1 small sweet pepper, seeded and chopped

2 cups sliced fresh mushrooms

2 small tomatoes, diced

1 medium onion, sliced

1 knob fresh ginger, peeled and diced

3 – 4 cloves garlic, peeled and chopped

½ tsp turmeric

1 tsp coriander

1 tsp paprika

1 tbsp curry powder

1 tsp cumin

2 tbsp fresh green seasoning

1 tsp pepper sauce (or more to your preference)

1½ cups coconut milk

¾ tsp salt

½ tsp black pepper

3 tbsp vegetable oil

Directions

1. Heat the oil in a large saucepan over medium high heat.
2. Add the ginger, turmeric, coriander and paprika to the oil. Stir for 1 minute. Add the curry powder, cumin, onion and garlic. Stir well for 1 – 2 minutes.
3. Add the mushrooms and sweet peppers. Cook for a few minutes, stirring continuously. Add the tomatoes, cabbage and green seasoning. Season with a little salt and pepper. Mix well into the curried mixture.
4. Add the coconut milk and cover. Let cook until the cabbage is tender. During cooking you may need to add a little more water.
5. Taste and adjust seasoning if necessary. Serve.