Ruchikala – The Art of Taste

Recipes. Musings. Portland. Tucson. Fusing Cultures Through Cuisine

Cabbage Curry With Garam Masala and Coconut

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This is a simple curry that comes together very quickly. The coconut milk is not necessary, if you would like a lighter curry you can just simmer with a little bit of water.  Make sure to have all of your ingredients prepped and ready to go.

Ingredients:
2 tablespoons olive oil
2 teaspoons cumin seeds
Seeds from 3 cardamom pods
1 jalapeno, finely diced (optional)
4 cloves garlic
1 tablespoon of grated ginger
½ teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups of shredded cabbage
½ cup coconut milk
½ teaspoons of garam masala

1) Add two tablespoons of oil to a large skillet on medium heat. Add the cumin seeds and fry for 1-2 minutes till the seeds become lightly aromatic.
2) Add the jalapenos and fry for 1 minute.

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3) Bring the temperature to low heat and add ginger and garlic, sauté for another minute.
4) Add turmeric, cumin and coriander.  Fry for another 30 seconds.
5) Add cabbage and a teaspoon of salt and sauté for about 5 minutes, stirring frequently, until softened.
6) Add coconut milk and stir to combine. Finally add the garam masala Check for seasoning. Serve with Rice or quinoa.

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One comment on “Cabbage Curry With Garam Masala and Coconut

  1. Tammy
    June 11, 2013

    Cabbage is sometimes hard to use up. This will be great.

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This entry was posted on April 17, 2013 by in Tucson CSA / Crooked Sky Farms Recipes and tagged , , , , , , , , , , .

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