Cabbage-Potato Curry
Cabbage-Potato curry is a simple South Indian vegetarian curry that’s easy to make and tastes delicious with rice and roti (Indian bread). Cabbage is not only inexpensive but also very nutritious.
Servings: 4-5
Cooking time: 15 minutes
Ingredients
- 3 cups cabbage, finely chopped
- 1 cup potatoes, cut into small cubes
- 1/4 inch piece of ginger, chopped fine
- 3-4 green chillies, slit and cut into half
- 1/4 cup coriander (cilantro) leaves, chopped
- 1/4 tsp red chilli powder
- Salt to taste
For Seasoning
- 4-5 tsp vegetable oil
- 2 1/2 tsp urad dal
- 1/2 tsp mustard seeds (rai)
- 1/2 tsp cumin seeds (jeera)
- Turmeric powder, a pinch
Preparation
- Heat the oil in a shallow skillet. Add the urad dal, mustard, and cumin seeds. When the urad dal starts browning, add the ginger, chillies, and coriander leaves and saute for a few seconds.
- Add the turmeric, and the potatoes and cabbage. Add salt, sprinkle some water, and cover and cook on low heat for about 8-10 minutes or until the vegetables are cooked.
- Serve the cabbage-potato curry hot with any Indian bread (chapathi, paratha, phulka, poori) or plain white rice.
This curry also tastes great without the potatoes.
Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members