Mummys Cabbage Curry Recipes

CHICKPEA, POTATO, AND CABBAGE CURRY

Chickpea, Potato, and Cabbage Curry image

This is one of our favorite Madhur Jaffrey recipes from her wonderful book "From Curries to Kebabs: Recipes From the Indian Spice Trail". We like this with steamed basmati and parathas. My honey likes leftovers cold in his lunch. I use young green cabbage for this, and sometimes if I'm distracted I will use rinsed, canned chickpeas. I have used habanero and scotch bonnet peppers, and also red pepper flakes, it all depends on your personal taste, and what's available at the grocery. The preparation times do not include the chickpea soak/cook time.

Provided by Chef Edlear

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dried garbanzo beans
1 cup chunked onion
4 garlic cloves
1/4 fresh habaneros or 1/4 fresh scotch bonnet pepper, to taste
2 tablespoons oil
1 tablespoon hot curry powder (to taste)
1 teaspoon dry roasted and ground cumin or 1 teaspoon just cumin powder
1 lb potato, peel and cube
1 -2 teaspoon salt (to taste)
4 1/2 cups cabbage, chunks

Steps:

Soak the chickpeas overnight in water to cover. Drain, recover with fresh water and bring to a boil. Reduce heat and simmer covered until very tender. Drain and reserve the cooking liquid. Add enough water to the reserved cooking liquid to equal 2 1/2 cups.
Put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. You can always add more pepper in the end, but you can't take it away.
Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.
Reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. Stir it frequently just to prevent sticking, and keep it covered between stirs.
Add the curry powder and the cumin, stir.
Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
Add in the cabbage and an additional 1/2 - 1 cup of hot water. Bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. Do not over cook the cabbage.
Taste and adjust the salt/ peppers to your tastes.

CABBAGE CURRY

Cabbage Curry image

This is a one of my favorite ways to eat cabbage. One of my childhood favorites too. Mom taught me how to make this wonderful dish. So hope you will enjoy it as much as I do.

Provided by Shereen

Categories Tuna

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium cabbage, cleaned and chopped into thin slices
8 green chilies, slice each chilli length wise into four pieces
1 large onion, thinly sliced
2 garlic cloves, thinly sliced
4 tablespoons olive oil or 4 tablespoons vegetable oil, will be fine
2 teaspoons salt
1/2 teaspoon chili powder (optional)
1 teaspoon turmeric (I use for the coloring) (optional)
1 (6 ounce) can canned tuna

Steps:

In a medium sized pan, pour the oil and heat under high heat.
After 1 minute, add the onions, garlic, and salt.
Fry until onion and garlic are slightly turning gold.
(not all the way golden) Add the chillies and continue frying.
Keep stirring the whole time to avoid burning on the bottom of pan.
When the onions and garlic look golden, but not browned, add chilli powder, turmeric and tuna (make sure you drain the liquid out of the tuna can).
Stir the ingredients well for about 1 minute or so.
Lower the heat to the lowest it can go.
Now add the cabbage to the rest of the ingredients in the pot and gently stir around until the cabbage is fully coated with the rest of the ingredients.
Place a lid on the pot and let it cook for about 30 minutes (every 10 mins, stir the mixture, making sure it's not sticking or burning on the bottom of the pan.) Taste and see if the cabbage is cooked after 30 minutes.
If not, leave it for another 5 min or so until you think its cooked.
Goes well with rice or naan, or just as a side dish.

Nutrition Facts : Calories 286.6, Fat 15.8, SaturatedFat 1.4, Cholesterol 17.9, Sodium 1371.5, Carbohydrate 25.5, Fiber 7.1, Sugar 14.3, Protein 15.6

MUMMY'S CABBAGE CURRY

Mummy's Cabbage Curry image

Make and share this Mummy's Cabbage Curry recipe from Food.com.

Provided by Ranikabani

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon cayenne pepper
1/4-1/2 teaspoon allspice
1/2 teaspoon turmeric
1 teaspoon gingerroot, crushed and chopped
1 teaspoon salt
1/4-1/3 small cabbage, finely chopped
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon tomato paste
1 onion

Steps:

Chop onions and brown in butter.
Mix spices, tomato paste and ginger to a paste and add to onions.
Simmer on medium heat for a couple of minutes.
Add cabbage.
Stir, adding a bit of water as needed until cooked.

Nutrition Facts : Calories 36.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 5.1, Sodium 428.5, Carbohydrate 4.4, Fiber 1.2, Sugar 2.2, Protein 0.8

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