Tuesday, May 1, 2012

VEGAN, GLUTEN FREE: CABBAGE CURRY, OLD FAVE



This is a great side dish for my beastless burger. Sometimes I add a handful of frozen peas to the boiling cabbage. Wonderful color!

Serves 4

2c boiling water
4 cups shredded cabbage
1 tsp cumin seeds
1 tsp turmeric
4 tsp salt
1/4 c unsweetened grated coconut
1T oil
1/2 c chopped onion
1T chopped garlic
1/2 tsp powdered fenugreek
1/2 tsp mustard seed

Boil cabbage, turmeric, salt, cumin, covered, 4 mins.
Drain and add coconut.
Heat oil and remaining ingredients in small pan.
When onion mix is crisp, add to cabbage.
Serve hot, cold, or room temp.

PS:

This is a very flexible dish. If you don't have fenugreek, leave it out or use 1/4 tsp (not 1/2) cardamom instead. If you only have powdered mustard, not the seeds, use the powdered (1/4 tsp, not 1/2).

Sometimes I make salted steamed broccoli and just use this as a colorful flavoring.
Add some browned tempeh or tofu cubes and make a whole meal of it!



P.S.
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