This quick, simple stir-fry elevates humble cabbage to a starring role and makes an extremely hearty and satisfying vegetarian dish. Coconut and curry leaves make it a more southern Indian dish; northern Indian cooks would also cook the cabbage much longer, until it's soft and slightly caramelized.
3 tablespoons canola oil
1 tablespoon flaked unsweetened coconut
1 1/2 teaspoons cumin seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
24 fresh or frozen curry leaves
3 dried red chiles de arbol
1 cup frozen petite green peas
3 red and orange bell peppers, seeded and finely chopped
1 (3 1/2-pound) head green cabbage, cored and finely chopped
1 cup coarsely chopped cilantro
3/4 teaspoon kosher salt
How to Make It
Combine first 7 ingredients in a large skillet over medium-high heat; cook, stirring occasionally, 3 minutes or until chiles brown. Stir in peas, bell peppers, and cabbage; sauté 5 minutes or until cabbage is crisp-tender. Stir in cilantro and salt.
Quick to make and good flavors. The yellow color from the turmeric was
appetizing. DH can't abide cilantro so we nixed that. I could have
replaced it with parsley, come to think of it. Oh well. Also used peas
and carrots since I had no frozen peas, and tripled the coconut flakes. I
cut the recipe in thirds and it was plenty for two.
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