Best 4 Cabbage And Vegetable Curry Recipes

CABBAGE CURRY | PATTA GOBI SABZI | INDIAN-STYLE CABBAGE STIR-FRY

Steps:

• Heat a pan or kadai and add the ghee. After about 30 seconds or so, add the cumin seeds and asafoetida. Let it sizzle slightly.
• Then reduce the heat to low and add the red chili powder, coriander powder, and turmeric powder. Roast it slightly for about 30 seconds. Make sure the heat is low.
• Now add 2 tbsps of water and mix the spices thoroughly and cook for 30 more seconds.
• At this stage, add the chopped cabbage and salt. Mix thoroughly and make sure the spices and the cabbage are well combined.
• Add one tbsp of water on top and cover and cook for 5 minutes over medium heat.
• Now remove the lid and mix. You will notice some water in the curry, and that's fine. Cook for five to seven more minutes or until the moisture is all absorbed. While cooking, make sure to scrape the bottom of the pan.
• Once the moisture is all absorbed or when the cabbage is soft and tender, add the cilantro and mix it once. And then turn off the heat.
• VVK TIP - Do not cover the cabbage with a lid entirely once the cooking is complete. Let it cool for 10 minutes and then cover it with a lid or partially cover it. Due to the evaporation and condensation process, the cabbage will become soggy.

CURRY CABBAGE

Steps:

• Slice cabbage in 1 inch thick strips, set aside in a bowl.
• Heat oil in a large saucepan on medium high heat.
• Saute the onion until soft, about 2 minutes. Stir in the garlic, green onion and cook until fragrant, about one minute.
• Stir in the coriander, turmeric, cumin, or 1 tablespoon of your favorite curry powder and thyme.
• Add the coconut milk, water, cabbage, carrot, salt, and stir to coat the vegetables.
• Bring curry cabbage to a boil, reduce heat to simmer until cabbage is tender, fully cooked and the sauce has reached your desired thickness, about 20 minutes.
• It is delicious served with rice, potato or roti.

CABBAGE AND VEGETABLE CURRY

Steps:

• Heat oil in a large deep skillet over medium-high heat.
• Add onion and stir for one minute.
• Reduce heat to medium and add as much cabbage as will fit.
• Add chicken broth.
• Continue to add cabbage until it's all in the pan and cover the pan: stir occasionally. Cook about 10 minutes.
• Add succhini and curry paste, stirring in to blend.
• Cook on medium, uncovered, until the vegetables are almost tender, about 10 minutes.
• Add frozen peas and continue to cook until the vegetables are done and liquid has evaporated, about 5 minutes.
• Salt and pepper to taste.
• Variations:
• Add chopped garlic and/or ginger.
• Substitute any vegetable other than the cabbage.
• Add some coconut milk near the end.
• Add fresh herbs such as cilantro and basil.

COCONUT CURRY CABBAGE

Steps:

• Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
• Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.