Cabbage and Vegetable Curry
"This is for cabbage and curry lovers. Feel free to substitute, delete, and add to...all but the cabbage and curry paste. Cooking time will depend on how you like your vegetables...I like my cabbage very wilted. Variations included."
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
-
while this recipe wasn't bad, it wasn't something that impressed me enough to repeat it again. -
This was wonderful stuff!! We used curry powder and veggie broth, and added in a few extras - some shrimp, broccoli (in place of peas) and a couple of yellow tomatoes that needed to be used. We also added a bit of thai basil. The flavors and textures were very good. Thanks for the great recipe! -
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. -
This was very nice. I kept to the original recipe, but I used curry powder instead, because I already had it on hand. It turned out very good, but I have a feeling the taste would still be a bit different if I had used the curry paste instead.
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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