Cabbage Curry Recipe
Easy Indian cabbage curry with warm tropical ingredients. A quick, vegan side dish ready in 20 minutes: Perfect with rice or naan.
Servings: 4 servings
Calories: 27kcal
Ingredients
- 2 tablespoon vegetable oil /ghee
- ½ teaspoon cumin seeds
- ½ cup onion sliced
- 1 tablespoon ginger grated
- 1 tablespoon garlic grated
- ½ cup tomato chopped
- 1 teaspoon red chili powder
- ¼ teaspoon ground turmeric
- 2 cup cabbage shredded
- ¾ teaspoon salt or as required
Instructions
- Keep a pan in medium heat, add vegetable oil and cumin seeds.
- Allow cumin seeds to sizzle.
- Add sliced onion and saute until it turns soft and pink.
- Add grated ginger, grated garlic and saute for a minute in low heat or until grated garlic slightly changes its color.
- Then add chopped tomatoes and continue to saute till it becomes mushy.
- Add red chili powder and ground turmeric.
- Saute for a minute in low heat.
- Add shredded cabbage and salt. Combine them well.
- Cover and cook until cabbage is done to thoroughly.
- Remove from heat and transfer it to serving bowl.
- Serve cabbage curry along with rice or Indian flatbread.
Notes
- Adjust the spice level by reducing red chili powder or substituting it with paprika. Add green chilies for extra heat.
- Shred cabbage using a mandolin for even slices and faster prep. Cook with the lid on low heat for the best texture.
- Use leftovers as a stuffing for wraps or mix with yogurt for a unique raita variation.
- 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: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 453mg | Potassium: 166mg | Fiber: 2g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 18mg | Calcium: 29mg | Iron: 1mg
