Curried Cabbage And Peas Recipes

CURRIED CABBAGE AND PEAS

Curried Cabbage and Peas image

This is from one of my favourite cook books, The Vegetarian Epicure (book2), by Anna Thomas. It is a recipe I do often as its economical, low cal and very tasty. When I'm not on a diet I serve it with naan bread! However I normally just eat it on its own. Just entered it because I wanted to get the nutritional values for it!

Provided by jlakey

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 medium head green cabbage
3 tablespoons vegetable oil (although I only use 2)
1 teaspoon crushed dried red chili
1/2 teaspoon ground ginger
1/2 teaspoon whole mustard seeds
1/2 teaspoon cumin
2 bay leaves
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 teaspoons salt
1 cup water
2 1/2 cups fresh peas (or frozen)
1 tablespoon butter
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
1/2 teaspoon sugar
1 -2 tablespoon yogurt (optional)

Steps:

Shred the cabbage coarsley.
Measure out the crushed red chilis, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
Heat the vegetable oil in a large skillet (I use a large saucepan) and stir in the prepared spices. Heat the spices gently for about 2 minutes stirring often.
Add the shredded cabbage and saute it stirring often, until it is all evenly coated with the spices and beginning to wilt, 10 to 15 minutes.
Add the water and the peas, cover, and cook over medium heat for 20 minutes.
Remove the cover, stir in the butter, garam masala, lemon juice, and sugar, and simmer uncovered, for another 10 to 15 minutes. There should be very little or no excess liquid at this point. ( although I like to leave some because I think it's delicious!).
Stir in a little yogurt if desired and serve hot with rice and raita.

Nutrition Facts : Calories 252.9, Fat 14, SaturatedFat 3.3, Cholesterol 7.6, Sodium 1230.7, Carbohydrate 27.6, Fiber 10.2, Sugar 14, Protein 8.5

INDIAN CABBAGE AND PEAS

Indian Cabbage and Peas image

This is an authentic Indian cabbage and pea curry. The recipe is designed to replicate the cabbage and peas dish at our local Indian restaurant. Hope you enjoy it! It's very spicy (i.e, it might make you cry), so you may want to tone it down a little.

Provided by Vegan Courtney

Categories Curries

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil
1 teaspoon crushed dried red chili
1/2 teaspoon ground ginger
1/2 teaspoon whole mustard seeds
1/2 teaspoon ground cumin
2 bay leaves
1 teaspoon ground coriander
1/2 teaspoon turmeric
2 teaspoons salt
1 head cabbage
2 1/2 cups peas
1 cup water
1 tablespoon soy margarine or 1 tablespoon ghee (for authenticity)
1 1/2 teaspoons garam masala (warm Indian spices)
1 tablespoon lemon juice
1/2 teaspoon sugar

Steps:

Shred the cabbage coarsely.
Heat the oil in a large skillet and stir in the crushed red chilies, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
Heat the spices gently for about 2 minutes, stirring often.
Add the shredded cabbage and saute it, until it is evenly coated with the spices, and beginning to wilt, 10 to 15 minutes.
Add the water and the peas.
Cover, and cook over medium heat for 20 minutes.
Remove the cover, stir in the margarine, garam masala, lemon juice, and sugar, and simmer- uncovered- for another 10 to 15 minutes.
There should be very little or no excess liquid at this point.
Serve hot with basmati rice.
Enjoy!

Nutrition Facts : Calories 176.6, Fat 9.2, SaturatedFat 1.4, Sodium 828.4, Carbohydrate 20.3, Fiber 7.7, Sugar 9.3, Protein 5.7

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