Cabbage And Vegetable Curry Food

CABBAGE CURRY

Steps:

• Remove the outer leaves of cabbage and cut to quarters.
• Heat 4 to 6 cups water in a large pot. The water should be slightly hot but not very hot. Turn off the stove. Keep the cabbage in this water and leave for 2 to 3 mins.
• Discard the water and rinse them a few times in fresh water. Drain the cabbage completely. Shake off to drain the excess water.
• Chop the cabbage and set aside. Ensure the water is completely drained from the cabbage. Excess moisture makes mushy cabbage curry.
• Pour oil to a hot pan or wok. When the oil turns hot, add mustard and cumin.
• As soon as they begin to sizzle, add ginger garlic and fry till it turns aromatic.
• Add sliced onions and fry till they turn transparent. Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft.
• Add spice powders and fry for a minute or 2 until the raw smell has gone. Taste test and adjust salt at this stage. (Adding later often release more moisture from cabbage)
• Next add green peas and then saute for a minute.
• Next add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes on a medium high heat.
• Fry until the cabbage is tender yet slightly crunchy. If you see the cabbage oozing out water, rise the heat to highest and stir fry. If your cabbage is hard, then cover and cook just for 2 mins.
• Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.

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.

GREEN CURRY VEGETABLES

Steps:

• Bring a pasta pot filled with salted water to a boil. Set up a large ice bath alongside. Blanch the broccoli and cauliflower in the boiling water until they have softened slightly and the broccoli is bright green, 2 minutes. Remove the vegetables to the ice bath. Add the snap peas to the boiling water and blanch until bright green, 1 minutes. Remove to the ice bath.
• Drain the blanched vegetables on a large baking sheet lined with paper towels, patting them dry to remove excess water. Cut the snap peas in half crosswise, put them in a large bowl and set aside.
• Heat the canola oil in a 12-inch sauté pan over medium-high heat. Add the scallions, garlic and ginger and cook until fragrant but not browned, 1 to 2 minutes. Add the coconut milk and 1 tablespoon green curry paste and bring to a simmer, stirring to dissolve the paste. Stir in the broccoli, cauliflower and carrots and simmer for 7 or 8 minutes, to meld the flavors and finish cooking the vegetables.
• Next, stir in the cabbage and lime juice; cook until the cabbage is wilted, 2 to 3 minutes. Taste the sauce and adjust the seasoning with salt. If you prefer more spice, add another tablespoon of curry paste and cook another 3 minutes, stirring. When you are happy with the flavor, remove the pan from the heat and let cool for 10 minutes.
• To serve, gently fold in the avocado and garnish with scallion greens. Serve at room temperature.

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.