Purple Cabbage Curry
Purple Cabbage Curry is not just colorful but also healthy. Teamed with bell-pepper and onions, this is a simple vegetarian and vegan curry that’s more like a light salad and can be rustled up quickly.
Cabbage and bell-peppers are rich in calcium and vitamin C.
Servings: 4
Cooking Time: 20 minutes
Ingredients
- 4 cups purple cabbage, chopped
- 1 1/2 cups bell-pepper, cut into small cubes
- 1 cup red onions, chopped fine
- Salt to taste
For Seasoning
- 4 tsp vegetable oil
- 1 tsp urad dal (split black gram)
- 1/2 tsp mustard seeds (rai)
- 1/2 tsp cumin seeds (cumin)
- Turmeric powder, a pinch
- Asafoetida powder (hing), a pinch
- 3-4 red chillies, broken into a few pieces (adjust to taste)
- 4-5 curry leaves
Preparation
- Heat oil in a wide skillet. Add the asafoetida and urad dal, and fry until it’s almost golden. Add the mustard and cumin seeds and fry for a few seconds. As they start to pop, add the red chillies and curry leaves and fry for a couple of seconds.
- Add the turmeric powder and cabbage, onions, and bell-pepper, along with some salt. Saute on medium heat for a minute.
- Sprinkle a little water and cover and cook on medium heat until the vegetables are tender. Remove the lid and saute for a couple more minutes. Remove the purple cabbage curry in a serving plate.
- Serve the purple cabbage curry with plain rice.
Category: Vegan Vegetable Recipes, Vegetable Recipes