Prep 10 mins
Cook 25 mins
My husband is from the Tamil Nadu region of India. Since meeting him, I have extensively practiced the art of Indian cooking! Indian cuisine is some of the healthiest in the world, with disease-preventing spices like turmeric, curry, cumin, and saffron included in many of the dishes. Did you know only 1% of the Indian population develops Alzheimer's Disease? More reason to add Indian cuisine to your diet! In this recipe I added jicama, only because I like it.
- 3 cups shredded cabbage
- 1 large red potatoes, peeled, chopped
- 1⁄2 cup peas
- 1 cup jicama, chopped
- 5 green chilies, chopped
- 10 -11 fresh curry leaves
- 1⁄2 tablespoon turmeric powder
- 1 1⁄2 teaspoons cumin seeds
- 1 1⁄2 teaspoons mustard seeds
- 1⁄2 teaspoon salt
- 3 tablespoons olive oil
- Heat oil over medium heat. Fry cumin seeds and mustard seeds until they pop. Add curry leaves and green chiles and fry for another 1 minute.
- Add peas, jicama, and potato. Cook for 3 minutes. Add shredded cabbage, turmeric, and salt. Mix well. Cover and cook on low heat for about 15-20 minutes (stirring every 5 minutes), or until vegetables are soft. You can add a drizzle of water to keep vegetables from drying. Eat as is or serve as a side.