I made this dish with the south Indian style chicken I made for my husband the other day. Since I was making dinner, I had to come up with some vegetables to serve with the protein.

I wanted to echo the same flavors I added to the chicken tikkas. I bought a bag of shredded cabbage and I had a head of broccoli. I decided to cook them together and add mustard seeds, cumin seeds and curry leaves. I also added shredded coconut that I buy frozen from the Indian stores on Oak Tree road in Edison. They package and freeze fresh, grated coconut- it is great to have on hand for sauteed vegetables or meats and even desserts.

The vegetables took about 20 minutes to cook- so ideal for the summer. I finished the dish off with a good squirt of lemon juice. It wakes up all the flavors and makes everything delicious.

The chicken and the cabbage went really well together. I grilled some corn on the side and also made a garlic bread. It was perfect- we opened a Rose and enjoyed the meal outside….
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