- 125 g small baby onions (unpeeled)
- 125 g dried mung beans, soaked overnight, drained and rinsed
- 300 ml vegetable stock, preferably homemade
- 200 ml light coconut cream
- 1 tablespoon finely chopped fresh ginger
- 1 large clove garlic, crushed
- 1½ tablespoons ground coriander
- 1 tablespoon garam masala
- ½ teaspoon turmeric
- pinch of chilli flakes
- 3 tablespoons sunflower oil
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 250 g carrots, diced
- 250 g parsnips, diced
- 250 g small new potatoes, halved
- 250 g cauliflower, cut into small florets
- 1 cup (155 g) frozen peas
- 1⅔ cups (125 g) shredded white cabbage
- salt and pepper
- chopped fresh coriander leaves to garnish (optional)
- Blanch the baby onions in a large pan of boiling water for 3 minutes.
- Use a slotted spoon to remove them from the pan.
- Drain well and set aside until cool enough to handle, then peel.
- Add the mung beans to the pan of boiling water and boil rapidly for 10 minutes, then reduce the heat and simmer for 20–25 minutes or until tender.
- Drain well and set aside.
- Bring the stock to the boil, add the coconut cream, then set aside.
- Using a mortar and pestle, pound the ginger and garlic to a paste.
- Stir in the ground coriander, garam masala, turmeric and chilli flakes.
- Heat a large wok or heavy–based flameproof casserole dish over a high heat.
- Add 2 tablespoons of the oil.
- When the oil is hot, add the coriander, cumin and mustard seeds.
- Fry, stirring constantly, for about 30 seconds or until the seeds start to crackle.
- Use a slotted spoon to transfer the seeds to paper towel on a plate.
- Add the remaining 1 tablespoon of oil and the spice paste to the wok.
- Reduce the heat to moderate and stir–fry for about 1 minute.
- Stir in the carrots, parsnips, potatoes and 2 tablespoons water, and stir–fry for a further 2 minutes.
- Pour in the coconut stock and bring to the boil, stirring.
- Reduce the heat to low, cover and simmer for 5 minutes.
- Add the cauliflower, peas and baby onions.
- Cover and continue simmering for a further 5 minutes, stirring occasionally.
- Uncover and bring back to the boil, then boil for about 5 minutes or until most of the liquid has evaporated and all of the vegetables are just tender.
- Add the cabbage, mung beans and fried spice seeds, and stir–fry until the cabbage wilts.
- Serve sprinkled with coriander leaves, if using.
Preparation: 20 minutes, plus overnight soaking
Cooking: about 1 hour