Red Cabbage Stir-Fry with Coconut

Ingredients

• 2 tablespoons canola oil 
• 1.5 ounces coconut or dried shredded finely
• 1 teaspoon cumin seeds 
• 10  curry leaves fresh
• 3 cloves garlic smashed
• 0.5 teaspoon ground turmeric 
• 1 teaspoon mustard seeds 
• 8 cups cabbage red cored coarsely chopped
• 25 servings salt 
• 1  serrano chile stemmed coarsely chopped
• 0.8 cup water 

Equipment

• food processor
• frying pan

Directions

1. In a large, deep skillet, heat the oil.
2. Add the mustard seeds and cook over moderate heat just until they begin to pop, about 30 seconds.
3. Add the cumin and curry leaves and cook until fragrant, about 30 seconds.
4. Add the cabbage and turmeric and season with salt. Cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes.
5. Add 1/2 cup of the water and cook until the water is evaporated and the cabbage is tender, 5 to 6 minutes longer. Discard the bay leaves, if using.
6. Meanwhile, in a mini food processor, add the garlic, chile, coconut and remaining 1/4 cup of water and pulse to a paste.
7. Scrape the paste into the skillet and toss to coat the red cabbage. Cook, stirring, for 2 minutes. Season with salt and serve.