Cabbage & Carrot Curry | Cabbage Curry | Spicy Cabbage Recipe
Updated: Jul 6
Cabbage is one vegetable you should keep on hand for emergencies as it has a fairly long shelf life. If you are not fond of cabbage, it's most likely because the cabbage wasn't cooked well. Give this curry a try and you'll soon become a fan of this versatile vegetable!
Cabbage Curry Recipe Cooking Time 20 Minutes (Approx)
Serves 6-8 People
1 Small Head of White Cabbage Chopped (780g /27oz Chopped Weight)
1 Medium Carrot, Sliced
2 Small Tomatoes, Chopped
2 tspn Ginger-Garlic-Chili Paste
1 tspn Red Chili Powder
1 1/2 tspn Coriander-Cumin Powder
1/2 tspn Turmeric
1 tspn Salt
Pinch of Garam Masala
Coriander for Garnishing
Garam Masala for Sprinkling (optional)
1/4 Cup (60ml) Oil (Vegetable or Sunflower)
1/2 tspn Mustard Seeds
1/2 tspn Cumin Seeds
1/4 tspn Hing (Asafoetida)
Wash the Cabbage or remove the outer leaves.
Slice the cabbage into 2mm strips, avoiding the core. Weigh the sliced Cabbage to make sure you have 780g or adjust the recipe according to how much you have.
Peel and slice up the carrot into strips 2mm thick and about 2cm wide by 8cm length.
You need to cook this curry in a large, shallow pan with a lid. Heat up the pan on Medium-High heat.
Once the pan is heated up a bit, add the Oil and let this heat up.
Then add the Mustard Seeds and let them pop.
After they start pooping, add the Cumin Seeds and let them sizzle for a few seconds.
Then add the Hing (Asafoetida) and sizzle for about 10 seconds.
Then add all the spices and fry this for 30 seconds. This allows the spices to mix, cook and flavour the Oil.
Then add the Cabbage and Carrot mix gradually to the Oil. Stir in between to make sure the spices mix with the vegetables. Cover and let this cook on Medium-High.
Stir the vegetables every 4-5 minutes.
When the Carrot is tender and breaks when you press it with a spoon, add the chopped Tomatoes and stir. Cover and let this cook.
Once the Tomatoes have softened, the curry is cooked.
If you like, you can brown the Cabbage further by cooking without a lid for a few extra minutes.
Turn off the heat and sprinkle with fresh coriander. If desired, you can add a little extra Garam Masala also.