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Cabbage Curry
Benchi

20-minute Cabbage Curry

This colourful Indian cabbage curry is made in one pan, and ready to eat within 20-minutes. This simple Indian curry starts with stir-frying the cabbage with Indian spices and frozen green peas. Serve this delicious curry with Indian flatbread, vegan yoghurt, sliced onions and green chillies. A great family dinner any night of the week.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 92
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 tbsp oil
  • 1/2 tsp mustards seeds
  • 1 tsp cumin seeds
  • 1 tsp grated ginger
  • 1/2 large head white cabbage (sliced into thin strips)
  • 1 cup frozen peas
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 1 tsp salt (or to taste)
  • 2 tbsp freshly chopped coriander

Equipment

  • pan

Method
 

Instructions
  1. Heat oil in a pan over medium heat. Add mustards and once they start to pop add in the cumin seeds. Cook until fragrant. Mix in the ginger, and cook for a few seconds. Add in the sliced cabbage, frozen peas and all the spices. Mix until everything is combined, then cover the pan with a lid and cook for 20-25 minutes. Stirring occasionally. Once cooked, garnish with coriander leaves. Enjoy!