Cabbage and Vegetable Curry

Recipe by Cookin-jo
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon vegetable oil or 1 tablespoon canola oil
  • 1
    large white onion, sliced thin lengthwise
  • 8
    cups cabbage, slivered (about 1/2 a large head)
  • 14
  • 2
    medium zucchini, trimmed and sliced
  • 1 12
    tablespoons mild curry paste (I use Patek's. this is not Thai curry paste)
  • 34
    cup peas, frozen
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DIRECTIONS

  • 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.
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