Cabbage and Vegetable Curry
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 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)
- 1⁄4 cup chicken broth
- 2 medium zucchini, trimmed and sliced
- 1 1⁄2 tablespoons mild curry paste (I use Patek's. this is not Thai curry paste)
- 3⁄4 cup peas, frozen
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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Reviews
-
I loved this veggie combinatin; so many different textures! This was simple and very healthy. I used a homemade curry powder for the paste (same amount). The only thing I added was some garlic. There's many other veggies that you could add to this, but it's wonderful just as it is. Thanx for a great veggie curry!
-
This made a delightful light lunch, I used mild curry paste and was a little disappointed, guess we are used to a medium or more, if I make it again I will use a stronger curry. I added some sliced mushrooms and a half a bulb of fennel i needed to us up. The combination of veggies was lovely. thanks for posting.
RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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