Cabbage And Vegetable Curry Recipes

CABBAGE CURRY

Steps:

• Remove the outer leaves of cabbage and cut to quarters.
• Heat 4 to 6 cups water in a large pot. The water should be slightly hot but not very hot. Turn off the stove. Keep the cabbage in this water and leave for 2 to 3 mins.
• Discard the water and rinse them a few times in fresh water. Drain the cabbage completely. Shake off to drain the excess water.
• Chop the cabbage and set aside. Ensure the water is completely drained from the cabbage. Excess moisture makes mushy cabbage curry.
• Pour oil to a hot pan or wok. When the oil turns hot, add mustard and cumin.
• As soon as they begin to sizzle, add ginger garlic and fry till it turns aromatic.
• Add sliced onions and fry till they turn transparent. Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft.
• Add spice powders and fry for a minute or 2 until the raw smell has gone. Taste test and adjust salt at this stage. (Adding later often release more moisture from cabbage)
• Next add green peas and then saute for a minute.
• Next add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes on a medium high heat.
• Fry until the cabbage is tender yet slightly crunchy. If you see the cabbage oozing out water, rise the heat to highest and stir fry. If your cabbage is hard, then cover and cook just for 2 mins.
• Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.

QUICK VEGETABLE CURRY

Steps:

• Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
• Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.

VEGETABLE CURRY

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
• Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

CABBAGE AND VEGETABLE CURRY

Steps:

• Heat oil in a large deep skillet over medium-high heat.
• Add onion and stir for one minute.
• Reduce heat to medium and add as much cabbage as will fit.
• Add chicken broth.
• Continue to add cabbage until it's all in the pan and cover the pan: stir occasionally. Cook about 10 minutes.
• Add succhini and curry paste, stirring in to blend.
• Cook on medium, uncovered, until the vegetables are almost tender, about 10 minutes.
• Add frozen peas and continue to cook until the vegetables are done and liquid has evaporated, about 5 minutes.
• Salt and pepper to taste.
• Variations:
• Add chopped garlic and/or ginger.
• Substitute any vegetable other than the cabbage.
• Add some coconut milk near the end.
• Add fresh herbs such as cilantro and basil.

CURRIED CABBAGE AND CARROTS

Steps:

• In large skillet over medium heat, sauté minced onion in butter until translucent.
• Add shredded cabbage and continually toss for several minutes to partially cook.
• Sprinkle curry powder and white pepper over the cabbage and mix well.
• Pour in heavy cream and allow 1 to 2 minutes for it to reduce.
• Add salt and stir in shredded carrots and continue cooking until the carrots are heated through (do not overcook).