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Ingredient
Cupboard Curry No. 2 - cabbage
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Chef :
John ACupboard Curry No. 2 - cabbage
This is intended to be a side dish, today accompanying Cupboard Curry No. 1 (qv). I’ve never previously had a cabbage curry but my Sikh son-in-law assured me that it is an accepted base ingredient. The whole point in present conditions is to work with what you have got and to minimise food waste. I’ve used garlic and ginger paste rather than individual ingredients coz I’d no fresh ginger to hand.
Ingredient
Food ration :
4 servingsCooking time :
15-20 minutes including prep
2 tbsp
vegetable oil
2 tbsp
garlic & ginger paste
1 tsp
garam masala
1 tsp
ground coriander
1 tsp
ground cumin
1 tsp
turmeric
1/2-3/4
Savoy cabbage, finely chopped
Cooking instructions
* Step 1
Heat the oil in a wok or frying pan. Add all the paste, spices and the onions and chilies, stir to mix and fry gently for four minutes, stirring to avoid sticking and adding a very little water if but only if necessary.
* Step 2
Add the cabbage, add 1/4 cup of water, stir thoroughly and cook at a fast simmer for 5 minutes, stirring occasionally to avoid sticking. This is another “dry”, not “sloppy” dish.
* Step 3
Reduce the heat and keep warm until ready to serve with the other components of your meal - but don’t leave it so long that it gets overcooked.
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