Cabbage Curry
User Reviews
5
Cabbage Curry
Description
Cabbage Curry begins by preparing bite-sized cabbage pieces after cleaning well. The base includes toasting cumin and optional mustard seeds in avocado oil, followed by sautéing diced onion, minced garlic, and ginger paste to release their aromas. Tomatoes and peas contribute mild sweetness and texture.
The cabbage is cooked until tender but still slightly crisp, enhanced by turmeric, garam masala, and red chili powder for a warmly spiced flavor. If desired, coconut milk can be added near the end to create a creamy consistency and mellow the spices.
The curry can be served as a standalone vegetarian dish or alongside grains. Adjustments like increasing heat or adding sweeteners can customize its flavor. The recipe suggests soaking cabbage in warm water to ensure cleanliness and advises against overcooking to maintain the cabbage's texture.
Ingredients
- 1 tablespoon avocado oil
- ⅔ teaspoon cumin seeds
- ½ teaspoon mustard seeds optional
- 1 onion medium sized, diced
- 1½ teaspoon garlic minced
- 1 teaspoon ginger paste
- 2 tomato medium-sized, diced
- ½ cup pea
- ½ teaspoon Turmeric
- ¾ teaspoon garam masala
- ½ teaspoon red chili powder
- 1 lb cabbage medium sized head
- 1 teaspoon salt adjust to taste
- 1 cup coconut milk optional
- 2 tablespoons cilantro chopped, for garnish
Instructions
- Remove the outer leaves and wash the cabbage thoroughly. Pat dry and chop into bite-sized pieces.To ensure it's clean, soak in warm (not boiling) water for 1–2 minutes, then drain.
- Heat 1 tablespoon avocado oil in a large pan or wok over medium heat. Once hot, add cumin seeds and mustard seeds. Sauté until they start to splatter and become fragrant (~30 seconds).
- Add the diced onion and cook for 3 minutes, stirring occasionally. Stir in minced garlic and ginger paste and sauté for 30 seconds, taking care not to burn the garlic.
- Stir in chopped cabbage and salt, tossing to coat evenly with the spices.Cook for 5–7 minutes, stirring occasionally. The cabbage should be tender but not mushy—it should still have a slight bite.If the cabbage releases excess water and you prefer a drier curry, turn up the heat slightly to evaporate moisture.
- If you prefer a creamy cabbage curry, stir in 1 cup of coconut milk at this stage. Cook for 1–2 more minutes until combined.
- Remove from heat, garnish with chopped cilantro, and serve hot with rice or flatbread.
Notes
- Soak chopped cabbage in warm (not boiling) water for 1–2 minutes to ensure thorough cleaning.
- Avocado oil can be replaced by water or vegetable broth to reduce oil usage in cooking.
- Using pre-cut slaw speeds preparation but ensure it is unseasoned to suit the curry.
- Monitor water released by cabbage during cooking; increase heat to evaporate excess or add coconut milk for creaminess.
- Add a splash of hot sauce for extra heat or a touch of honey or maple syrup for sweetness to customize flavor.
- Substitute cilantro garnish if disliked or unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 413mg | 17% |
| Potassium | 381mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 40mg | 44% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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