Savoy Cabbage and Red Lentil Curry | Creamy Indian One-Pot Dish

Cut the savoy cabbage into thin strips, removing the thicker core parts. Finely chop the onion, and grate the garlic and fresh ginger. Thoroughly rinse the red lentils in a sieve under cold water.

Cook the basmati rice covered in double the amount of lightly salted water for about 12-15 minutes until done, then remove from the heat and let it rest in its steam.

Heat 2 tablespoons of coconut oil in a deep frying pan or pot. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in the grated garlic and ginger, then sprinkle in the garam masala, ground turmeric, and ground cumin. Toast the spices, stirring constantly, for half a minute until fragrant.