Cabbage Carrot & Onion Curry
Submitted by tammykae
Simple Indian dry curry with cabbage, carrots, and onions spiced with mustard seeds, cumin, turmeric, and cinnamon. Vegetarian, budget-friendly, and ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis is the kind of everyday Indian home cooking that rarely makes it into cookbooks but sits at the center of family tables across the subcontinent.
Mustard seeds crackle in hot ghee, then cumin, coriander, and turmeric bloom into a golden, fragrant base. Carrots and cabbage go in next, cooking gently under a lid until they soften and soak up all those warm spices. A dusting of cinnamon at the end adds an unexpected sweetness that rounds out the heat.
No coconut milk, no cream, no fuss. Just vegetables and spices doing what they do best. Serve it with hot chapati, steamed rice, or alongside dal for a full vegetarian thali.
Kitchen Tips
- Let the mustard seeds pop for about 30 seconds before adding the ground spices; this releases their nutty, peppery flavor
- Keep the lid on during cooking so the vegetables steam in their own moisture
- Stir occasionally to prevent spices from catching on the bottom of the pan
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. Thirty 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. 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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