Make the curry paste

Dice the onion finely, the mince the ginger and garlic as fine as you can. Preferably all ingredient should be like a paste, use the blender if desired. Heat up a pan and add some oil fresh cumin seeds.

Cooking the curry.

To the curry paste add the boulion and let simmer for 10 minutes before adding in the red lentils. In another 15 minutes the lentils should have absorbed most of the liquid. Finally add a whole cup of full fat coconut milk, stir it in and let it simmer for another 5 minutes.

Cooking the Spitskool (optional)

Preheat the oven on 180 degrees celcius then wash the cabbage, quarter it, leaving the root intact. After drying the cabbage, cover your hands in oil rubbing it into the cabage. Sprinkle on a salt, pepper and chilli mixture, then let it cook in the oven for 30-40 minutes.

Aim for charring on the edges of the cabbage. Once the stem is fork tender the cabbage is done.

Cooking the Rice (optional)

Take 2 meassuring cups of rice, wash them until most of the starch has been removed and add enough water to cover the first knuckle in the "finger poke test". Add a quarter tsp of tumeric and mix it in. Bring the rice to a boil before turning down the heat to low and covering with a lid.

Once the rice has cooked in 10-15 minutes, fluff it with a fork, turn off the gas and add the lid back on to let the rice steam for another few minutes.