Cabbage Curry
15m prep 25m cook 40m ready
An easy curry that pays homage to cabbage, a humble vegetable revered in Eastern kitchens. Spices bring it to life, and a slick of ghee at the end adds a luxurious finish. Perfect for a wonderful supper.
Ingredients
- 2 tbsp vegetable oil
- 2 bay leaves
- 1 tbsp cumin seeds
- 3 8/15 oz potatoes peeled and chopped into small bite-size pieces
- 3 8/15 oz peas
- 3/7 cups water
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp chilli powder
- 3 tbsp chopped tomatoes
- 10 7/12 oz white cabbage shredded and rinsed
- 1 tsp salt
- 1 tsp sugar
- 0.5 lemon juice of
- 2 tbsp ghee
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.8 mg
- Iron: 4.18 mg
- Magnesium: 31.5 mg
- Phosphorus: 55.7 mg
- Potassium: 304 mg
- Zinc: 0.42 mg
Let's Cook
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Step 1.
Heat 2 tbsp vegetable oil in a wide lidded pan over medium heat. When hot, add 2 bay leaves and 1 tbsp cumin seeds; let them sizzle briefly, about 30 seconds. Then add 100g peeled and chopped potatoes, 100g peas, and 100ml water. Cover and cook for 10–12 minutes, until the potatoes are softening.
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Step 2.
While the potatoes cook, measure out the spices: 1 tsp ground turmeric, ½ tsp ground coriander, ¼ tsp chilli powder, and 3 tbsp chopped tomatoes. When the potatoes are half-cooked (after about 6 minutes), add these spices and tomatoes to the pan. Stir until well combined.
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Step 3.
Add 300g shredded and rinsed white cabbage, 1 tsp salt, and 1 tsp sugar to the pan. Stir to combine, then cover and cook for 6–8 minutes, until all vegetables are tender and cooked through.
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Step 4.
Just before serving, stir in the juice of ½ lemon and 2 tbsp ghee. Mix well and serve hot.
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