Cabbage Curry Recipe
Quick Indian cabbage curry with cumin, ginger, and warm spices. A simple vegan side dish ready in 20 minutes and perfect for everyday meals.
Servings: 4 servings
Calories: 100kcal
Ingredients
- 2 tablespoon avocado oil (or ghee)
- ½ teaspoon cumin seeds
- 1 onion (red or sweet onion)sliced
- 1 tablespoon ginger grated
- 1 tablespoon garlic grated
- 1 tomato chopped
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- ½ lb cabbage shredded(about 2 cups)
- ¾ teaspoon salt or as required
Instructions
- Keep a pan in medium heat, add avocado oil and cumin seeds.
- Allow cumin seeds to sizzle.
- Add sliced onion and saute until it turns transulacent.
- Add grated ginger, grated garlic and saute for a minute in low heat or until grated garlic turns fragrant.
- Turn the heat tp medium and add chopped tomatoes and continue to saute till it becomes mushy.
- Add cayenne pepper, paprika, and ground turmeric. And saute for 15 seconds.
- Add shredded cabbage and salt. Combine them well.
- Cover and cook until the cabbage is tender. And enjoy with rice or naan bread.
Notes
- Adjust the spice level by adjusting the amount of cayenne pepper or substituting it with paprika.
- Shred cabbage using a mandolin for even slices and faster prep. Cook with the lid on, over low heat, for the best texture.
- Store in the fridge for 3 days or freeze for up to 3 months. Reheat with a sprinkle of water on the stovetop or microwave.
Nutrition
Calories: 100kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 450mg | Potassium: 243mg | Fiber: 3g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 1mg
