INGREDIENTS
6 green baby cabbages cores removed, cut in half and sliced
a few sprigs fresh thyme
a sprinkling of healthy vegetable stock powder
cracked black pepper
1 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
coconut oil
fresh garlic cloves
1 small pkt fresh baby carrots sliced
1 tin coconut cream
vegetable spice
METHOD
Put the onion and garlic cloves in a food processor. Process until fine. Sauté in coconut oil for a few minutes. Add all the spices, stock powder and thyme sprigs. Stir well and sauté for a few minutes. Add the cabbage and carrots. Stir well. Add the coconut cream. Cook an a medium to high heat until the sauce has reduced and thickens and the vegetables are cooked.
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