1. Halve the pointed cabbage and remove the hard core. Cut the pointed cabbage into narrow strips. Peel the onion, halve and cut into rings. Wipe the chestnut mushrooms clean and cut into pieces. Halve the chilli, remove seeds and cut into strips. Peel and finely chop the garlic. Coarsely chop the coriander.
2. Cook the brown rice according to the instructions on the packet. After this, drain and let it steam in its own pan until use.
3. Heat the olive oil in a wok and fry the onion, chilli, garlic, chestnut mushrooms and curry powder for 2-3 minutes over medium heat to avoid burning the curry. Add the pointed cabbage and stir-fry for another 1-2 minutes on a medium heat. Turn up the heat and stir-fry for another 1-2 minutes.
4. Pour in the coconut milk and lime juice and stir for 1-2 minutes until the coconut milk is well absorbed and thickens a little. Stir in half the coriander and cook gently for another 1 minute.
5. Divide the unpolished rice among the plates and spoon the stir-fried pointed cabbage on top. Sprinkle with the remaining coriander and cashew nuts.

Tip: Delicious with a handful of prawn crackers.

Source: Violetti