Cabbage Curry

Name: Cabbage Curry
Yield: Serves 4
Cuisine: India
Ingredients: 5 ml cumin seeds; 1 small onion, sliced; 15 ml coconut oil; 5 ml mustard seeds; 1 small white cabbage, shredded; salt and freshly ground black pepper to taste; 5 ml ground coriander; 250 ml coconut milk; 4 fresh curry leaves; 2.5 ml turmeric; 15 ml garlic and ginger paste; 15 ml garlic and ginger paste; salt and freshly ground black pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

Vegetarianism is very common in India so they have an abundance of vegetable curries. This recipe was given to me by a lady named Charlotte; her original recipe used fresh coconut milk, which isn’t readily available to us, so I just use canned.

Ingredients

15 ml coconut oil
5 ml mustard seeds
5 ml

Asia
India
Side dish
Vegan
Gluten-free

Method

Heat a saucepan with a tight-fitting lid over medium heat, then add the coconut oil, mustard seeds and cumin seeds and leave until the seeds start popping.
Add the onion, garlic and ginger paste and curry leaves and sauté until the onion has softened.
Add the turmeric, coriander, coconut milk and cabbage and toss well, then season with salt and pepper