Cabbage Curry

Name: Cabbage Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: juice of ½ lemon; 2 tbsp ghee; 2 tbsp vegetable oil; 1 tbsp cumin seeds; 2 bay leaves; 100 g/3½ oz/⅔ cup peas; 100 g/3½ oz potatoes, peeled and chopped into small bite-size pieces; 1 tsp ground turmeric; 100 ml/3½ fl oz/scant ½ cup water; ¼ tsp chilli powder; ½ tsp ground coriander; 300 g/10½ oz white cabbage, shredded and rinsed; 3 tbsp chopped tomatoes; 1 tsp sugar; 1 tsp salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

An easy curry that pays homage to a veg that is revered in the Eastern kitchen, far more than in the Western one – the simple white cabbage. Spice brings this humble veg to life. This, with a little slick of ghee at the end to bring it round to a luxurious finish, makes a wonderful supper dish.

Ingredients

2 tbsp vegetable oil
2 bay leaves
1 tbsp cumin seeds<

Asia
India
Supper
Gluten-free
Vegetarian

Method

Heat the oil in a wide pan that has a lid over a medium heat. When hot, add the bay leaves and cumin seeds and let sizzle briefly, then add the potatoes, peas and measured water. Cover and cook for 10–12 minutes, or until the potatoes are softening.
When the potatoes are half cooked, add the ground spices, chilli powder and chopped tomatoes, and stir until well