This creamy, coconut-infused dish is a Willy Street Co-op Deli favorite, and makes a filling and satisfying meal when served over rice.
|2 T||canola oil|
|1||yellow onion (diced)|
|1 t||brown mustard seed (whole)|
|1⁄4 t||cayenne pepper (or to taste)|
|1 t||coriander (ground)|
|1 1⁄2 t||cumin (ground)|
|1 1⁄2 t||fenugreek|
|1 1⁄2 t||ginger (fresh, finely minced)|
|1⁄2 lb||cabbage (green, cored and chopped)|
|1 c||green peas|
|1||zucchini (small, cubed)|
|1||carrot (medium, sliced in half-moons)|
|1⁄2 lb||red potatoes (scrubbed, diced)|
|1 c||tomato sauce|
|12 oz||coconut milk|
|2 T||basil (fresh, sliced into thin ribbons)|
|1 T||lemon juice|
Heat oil in a soup pot until shimmering. Sauté onion in oil for 2-3 minutes then add ginger, mustard seeds, cayenne, coriander, cumin, and fenugreek. Sauté another 5 minutes more.
Add potatoes, carrot, zucchini, tomato sauce, and water. Bring to a simmer and cook for 15-20 minutes. Then add cabbage, coconut milk, peas, and basil. Simmer 5 minutes more, until vegetables are tender.
Stir in lemon juice, then taste and adjust salt or spices as needed. If adding more spices, sauté them in a little oil first. Serve hot.