I know, cabbage curry sounds like an unusual recipe, but trust me, it works. I have never enjoyed eating cabbage, but this recipe is a great way of making use of this cheap and healthy vegetable. Cabbage is packed with vitamins B, C and K, as well as calcium and plenty of other essential nutrients, including soluble and insoluble fibre, cabbage is extremely nutritious, so lets eat more of it.
To start, you need to cut the cabbage similar to how you would slice an onion. 1cm wide strips which are around 7cm long. Don’t be too precise, you can have longer and shorter bits. Do the same with an onion, but you want 3 times the amount of cabbage than you do onion.
Put some butter and oil in a saute or lidded pan, heat it over a medium setting and add the onion. Saute for 4 minutes, then add the cabbage and the juice of two lemons, stir and put the lid on the pan. Leave it for about 7 or 8 minutes, reduce the heat a little so it doesn’t burn.
Now we can start to create the curry sauce. Reduce the heat to low, remove the lid, and add 6 whole cloves, 1 tsp of turmeric, 1 tsp or corriander powder, 1 tbsp of cumin, 1/2 tsp of cayenne powder and 1 tbsp of madras curry powder. Stir everything, then add a large can of plum tomatoes.
At this stage, you can add other vegetables. I like to add sweet potato or butternut squash, and as you can see in the photo, a large jar of chickpeas and a chopped red bell pepper.
Give it a good stir, and add some water if necessary, so the vegetables are almost covered, and allow to simmer for around 15-20 minutes.
You can of course make this with just the onion and cabbage as a wet vegetable curry to accompany my biryani recipe.
Trust me, its delicious.