Ruchikala (The Art of Taste)

Indian Fusion Cuisine in Portland and Tucson

Cabbage Curry With Garam Masala and Coconut


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.

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.


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.


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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