Cabbage-Carrot Curry
Cabbage-Carrot Curry is a popular South Indian curry, usually eaten with rice. This vegetarian (vegan) curry is very easy to make.
Servings: 5-6
Cooking Time: 10 minutes
Ingredients
- 3 cups cabbage, chopped
- 1 cup carrots, cut into small cubes
- 3 tsp chana dal (split bengal gram)
- 1/4 cup freshly grated coconut
- (or dry grated coconut)
- Salt to taste
For Seasoning
- 3-4 tsp vegetable oil
- 1/2 tsp mustard seeds (rai)
- 1/2 tsp cumin seeds (jeera)
- 5-6 curry leaves
- 4-5 green chillies, slit and cut into half
- 1-2 red chillies, broken into pieces
- 1/4 inch piece of ginger, finely grated
Preparation
- Steam the cabbage and carrots with some salt. You can steam them in the microwave … sprinkle a little water and cover and cook in the microwave for about 4 minutes.
- Boil the chana dal with a little water in the microwave for 4-5 minutes.
- Heat oil in a skillet. Add the mustard and cumin, and fry until the seeds start popping. Then add the green and red chillies, ginger, and curry leaves and saute for a few seconds.
- Add the steamed cabbage and carrot and the chana dal and saute for 2 minutes on medium heat. Check the salt and add some more if needed.
- Add the grated coconut and cook for a minute or two.
- Serve the cabbage-carrot curry hot with plain white rice and ghee (clarified butter).
Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic
