Indian Cabbage Curry
Flavorful, delicious, and mildly spiced, this Indian-inspired cabbage curry is a crowd-pleaser! A quick 15 minute recipe that is simple to prepare and goes well with a variety of Asian mains.
Servings: 4 servings
Calories: 55kcal
Equipment
Ingredients
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- ½ teaspoon ground turmeric
- 6 cups shredded cabbage
- ½ cup frozen peas thawed
Instructions
- Heat a tablespoon of oil in a non-stick wok overmedium-high. Once the oil is heated, add cumin and mustard seeds. Fry for 1minute or until they start to sizzle.
- Stir in garlic and fry until fragrant, around 1 minute.
- Adjust heat to low, then add ground turmeric and chili powder. Cook for another minute.
- Turn up the heat to high, and add shredded cabbage along with 2 tablespoons of water.
- Stir-fry for 4-6 minutes or until the cabbage is tender yet crisp. Add more water if the cabbage sticks to the pan's bottom. You can cook it for longer, up to 10 minutes, if you prefer a softer cabbage.
- Add green peas and fry for another minute. Your cabbage curry is ready to be served!
Notes
Helpful tips
- Drain cabbage well - This is a dry curry. Excess moisture will cause the cabbage to steam rather than fry, yielding soggy vegetables.
- Adjusting the cooking time - Cooking it for 4 minutes will yield crunchier cabbage. If you prefer softer cabbage, cook it for up to 10 minutes.
- Storing leftovers - Leftover cabbage curry can be refrigerated for 2-3 days. Reheat it in the microwave or on the stove, adding a splash of water if the mixture is dry.
Nutrition
Calories: 55kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 78mg | Potassium: 243mg | Fiber: 4g | Sugar: 4g | Vitamin A: 584IU | Vitamin C: 42mg | Calcium: 59mg | Iron: 1mg
