Cabbage-Bell-Pepper-Onion Curry

Cabbage-Bell-Pepper-Onion Curry is a simple but tasty South-Indian curry. This vegetarian/vegan curry requires only a few simple ingredients but tastes great and is easy to make. This is a great way to use leftover vegetables you have in your refrigerator. Combo vegetable curries are a also a good way to get the health benefits of different vegetables in a single meal.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 3 cups cabbage, shredded
• 1 1/2 cups onions, finely chopped
• 1 cup bell-pepper (capsicum), cut into long strips
• Turmeric powder, a pinch
• 2 green chillies, slit lengthwise
• 1/2-1 tsp red chilli powder (adjust to taste)
• Salt to taste

For Seasoning

• 4 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• 2 tsp chana dal (split bengal gram)
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai)

Preparation

1. Heat the oil in a medium skillet. Add the asafoetida powder, chana dal, cumin, and mustard seeds and fry until the dal is golden and the seeds start to pop. Add the green chillies and fry for a couple of seconds. Add the curry leaves and fry for a second.
2. Add the onions and saute for 1 minute.
3. Add the cabbage and salt and saute for 1 minute. Cover and cook on medium heat for 2-3 minutes until almost tender.
4. Add the bell-pepper and salt as needed, and saute on medium-high heat for 2-3 minutes or until the bell-pepper is almost tender.
5. Add the red chilli powder and saute the cabbage-bell-pepper-onion curry for 2 more minutes and remove from heat.
6. Serve the cabbage-bell-pepper-onion curry with plain rice or roti.

Category: Vegan Vegetables - Members, Vegetables - Members