lime-poppy-seed-slaw-curry-leaf

🥘 Ingredients

• brown sugar 2 tbsp
• olive oil 2 tsp
• turmeric 1 tsp
• water 2 tbsp
• cashew nuts 200 g
• cumin seeds 2 tsp
• red chili 1
• olive oil 3 tbsp
• curry leaves 20
• limes 4
• mustard 2 tsp
• garlic clove 2
• olive oil 75 ml
• salt
• cabbage 700 g
• carrot 180 g
• red onion 1
• cilantro 15 g
• mint 5 g

1. 1

   Put brown sugar , olive oil , turmeric , and water in pan Bring to boil, add roasted cashew nuts and cumin seeds , and cook until sticky glaze Transfer to baking tray and bake at 160C for 15 minutes , stirring occasionally Remove let cool Cook thinly sliced red chili and olive oil for 10 minutes on medium Add curry leaves cook for 5 minutes and transfer to a bowl Put juice from limes 70ml, mustard , garlic clove , olive oil , and salt in bowl set aside Combine sliced cabbage , carrot , red onion , leaves of cilantro , and mint in bowl with dressing Drizzle curry oil and sprinkly with turmeric casheews