Cabbage and Carrot Curry Recipe

curry.md

Cabbage and Carrot Curry Recipe

Fresh Ingredients:

• 1/2 head cabbage, finely shredded
• 3 medium carrots, peeled and sliced into 1" slivers

Spices:

• 4 tbsp cooking oil
• 2 tsp jeeru
• 1 1/2 tsp rai
• 1 1/2 tumeric
• 2 tsp cayenne pepper
• 3 tsp dhanna-jeeru
• 2 tsp salt

Directions:

In a large deep frying pan, heat the oil on MEDIUM and add the jeeru and rai. Once the seeds begin to crackle, add the carrots, a splash of water and cover for 1 - 2 minutes. Stir in the tumeric and cayenne, mix thoroughly. Add the shredded cabbage, another 1/4 cup of water and cover. This method of steam cooking helps to retain the flavor of the curry as well as speed up the process. Depending on the size of the pan, you may need to add the cabbage in 2 batches, as it cooks down in size. Once all the cabbage is cooked, add the salt and the dhanna-jeeru. Taste to make sure the curry is flavorful enough and enjoy.

Ingredient definitions:

• Dhanna-jeeru - A mizture of roasted, ground coriander seeds and jeeru seeds.
• Jeeru - Cumin
• Rai - Mustard Seeds

Colin notes:

You can also add potato cubes and/or cauliflower in addition to the carrot. I also vary the amounts of spice to taste for sure. And you don't need all the ingredients, just tumeric and cayenne as a base, then the rest is slightly fungible.