Cabbage, Carrot & Onion Curry
Submitted by mlgonzalez
Indian cabbage, carrot, and onion curry with mustard seeds, cumin, turmeric, and coriander cooked in ghee. A vegetarian dry curry side dish ready in 35 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThis Indian curry is a poriyal-style dry vegetable dish where cabbage and carrots cook down in their own moisture with a warm blend of ground spices. No sauce, no coconut milk, just pure vegetable flavor amplified by cumin, turmeric, coriander, and cinnamon.
The mustard seeds go into the hot ghee right after the onions soften. Listen for them to pop and crackle. That’s the signal that they’ve released their nutty, peppery oils and it’s time to add the ground spices.
Keeping the lid on traps steam so the vegetables cook through without added water. The cabbage releases enough liquid on its own to prevent sticking and create tender, spice-coated pieces.
Kitchen Tips
- Add the ground spices quickly after the mustard seeds pop. They need the hot oil to bloom but will burn in seconds if the pan is too hot.
- Stir the vegetables halfway through cooking to move the bottom layer up. Spices settle and can scorch on the pan floor.
- Leave the lid on longer after cooking if you prefer softer vegetables. Remove it for a drier, slightly charred finish.
- Serve alongside rice, dal, and flatbread for a complete Indian meal.
Variations
- Add a handful of fresh or frozen peas in the last 5 minutes for color and sweetness.
- Stir in grated fresh ginger and a slit green chili with the onions for more heat.
- Use coconut oil instead of ghee for a vegan version with a subtle tropical note.
Ingredients
Directions
Cut the cabbage into small pieces.
In a separate container cut carrots into thin rounds.
Peel onions and cut into small pieces.
In a medium-sized pan sauté the onion with butter or margarine. When onions feel soft, add mustard seeds.
30 seconds after that add cumin powder, coriander powder, and turmeric powder. Mix the spices.
Drop carrots in pan and sauté.
Put the lid on for 5 minutes.
Now add cabbage.
Mix all the vegetables together.
Add cinnamon powder, salt, and chili powder. Put the lid on. Wait for 5 minutes.
Turn over mixture in pan. Make sure the spices don’t stick to the bottom of the pan.
Put the lid back on and leave it another 8 minutes. If you want curry to be softer, keep the lid on longer after cooking.
Serve hot or warm.
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