Cabbage Curry
Submitted by carolyn moose
Spiced cabbage curry with mustard seeds, cumin, and turmeric cooked until tender and golden. This South Indian vegetarian dish is aromatic, healthy, and ready in 40 minutes.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis simple cabbage curry showcases how a handful of whole spices can transform humble vegetables into something extraordinary.
Toasting mustard seeds, urad dal, and cumin in hot oil releases their essential oils and creates a fragrant foundation that perfumes the entire dish.
The trick is cooking the cabbage on high heat first to develop some caramelization, then covering and steaming on low until meltingly tender.
Turmeric adds that characteristic golden color and earthy warmth that makes this curry so comforting.
Kitchen Tips
- Let the mustard seeds pop and sizzle before adding other ingredients
- Don’t skip the high heat step or you’ll miss the caramelized flavor
- Adjust green chili to your heat preference
- Serve with rice, roti, or naan for a complete meal
Variations
- Add diced potatoes or carrots with the mixed vegetables
- Finish with a squeeze of lemon juice for brightness
- Stir in fresh curry leaves with the whole spices for authentic South Indian flavor
- Include a pinch of asafoetida (hing) with the spices for extra depth
Ingredients
Directions
Heat oil, mustard seeds, urad dal, cumin seeds, and green chili. Roast for a few seconds. Add mixed vegetables and cabbage. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes, then cover and cook on low until done.
Comments
