Indian Spiced Cabbage Curry
Ingredients: Green cabbage, Serrano peppers, Garlic cloves, Fresh tomatoes, Avocado oil · 50 min cook time · 450kcal · ~₩13,800
Ingredients
400g Green cabbage, 2개 Serrano peppers, 4개 Garlic cloves, 225g Fresh tomatoes, 2큰술 Avocado oil, 1작은술 Salt, 1.5작은술 Ground coriander, 1.5작은술 Ground cumin, 0.5작은술 Turmeric, 2작은술 Kashmiri chili powder, 0.5작은술 Black pepper, 2큰술 Tomato paste, 1캔 Chickpeas (canned), 1캔 Full fat coconut milk (canned), 1큰술 Almond butter, 1줌 Cilantro, 1작은술 Garam masala, 1큰술 Lime juice
Instructions
1. Slice the cabbage in half lengthwise through the core, then into quarters. Slice out the tough core. Slice the cabbage as thinly as possible. You need about 400 grams (roughly eight cups) of shredded cabbage.
2. Finely chop four fat garlic cloves and two serrano peppers. If you prefer less heat, use one pepper and scrape out the fleshy white membranes.
3. Finely chop about half a pound of fresh tomatoes. If fresh tomatoes are not available, use the same amount of crushed canned tomatoes. For speed, you can puree them in a mini food processor.
4. Heat a large saute pan with high sides (or a Dutch oven) over medium-high heat. Add avocado oil (or any neutral oil) once the pan is hot and the oil is shimmering.
5. Add the chopped serrano pepper and garlic to the hot oil. Stir constantly for 30 to 60 seconds until fragrant, ensuring the garlic does not burn or brown.
6. Add all the shredded cabbage to the pan. It will look like a lot, but it will cook down. Use tongs to toss the cabbage into the oil, ensuring the garlic and serrano pepper don't burn at the bottom. Add salt.
7. Cook the cabbage for about 10 minutes, stirring occasionally, until it is super silky, soft, and starting to brown in spots. This process releases natural sugars and develops a melt-in-your-mouth texture.
8. While the cabbage cooks, measure out the spices: 1.5 teaspoons each of ground coriander and cumin, 0.5 teaspoon of turmeric, and 2 teaspoons of Kashmiri chili powder. Add salt and black pepper to taste.
9. Once the cabbage is tender with browned edges, add the spice mixture and 2 tablespoons of tomato paste to the pan. Stir almost constantly for two minutes to cook off the tomato paste and prevent spices from burning. Add a splash of water if it starts to dry out.
10. Add the diced tomatoes to the pan. Use the tomato juices to scrape up any brown bits stuck to the bottom. Cook for four to five minutes until the tomatoes meld into the mixture and are no longer distinct pieces.
11. Add one can of drained and rinsed chickpeas, one can of full-fat coconut milk, a bit more salt, and one tablespoon of almond butter. Stir well to ensure no clumps of almond butter remain.
12. Simmer the curry uncovered for 20 minutes. This allows the flavors to meld, the coconut flavor to cook off, and the curry to thicken and become creamy.
13. While the curry simmers, chop a big handful of fresh cilantro for garnish.
14. Once the curry is done, kill the heat. Stir in 1 teaspoon of garam masala, the chopped cilantro, and a few squeezes of lime juice to brighten the flavors. Serve with rice or naan.
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