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Published: Jan 18, 2014 · Modified: Mar 10, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Curried Cabbage Made The West African Way

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This Curried Cabbage recipe has a different flavor profile with lot of influence from the African region. It can be a good dinner recipe with rice on the side.

Curried Cabbage in a bowl

When the international theme for the BM was announced, I was very happy. I see this being one way to read and learn in depth about a different cuisine. Out of the choices given, I chose to make African recipes for the next 3 days.

For the first day, I have this stew made mainly of cabbage and few other vegetables. This felt very similar to the South Indian Kootu or the Kerala Stew, except for there are very few seasoning in it.

After a little bit of reading, I leaned that West African cuisine uses minimal usage of spices when compared to the other African cuisine. The North African cuisine is very huge on different spices.

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West African cuisine is also highly influenced by their history. Their big interaction with the Arabs initially for trading and later Europeans diversified their cuisine. Many dishes have a base made of Onions, tomatoes and chili peppers, which are widely found in the region.

Curried Cabbage in a bowl with spoon

There are so many different dishes to try out, that I was having a hard time choosing few. When shopping at my local grocery store, I picked up a cabbage. My little one insisted that I buy the purple cabbage instead of the green, so I picked up the purple one.

I was thinking of using it in some different way rather than the traditional curry or kootu (because my husband has a mental block and does not like it in the traditional preparation). That is when I saw this recipe here and I came up with this dish inspired by this simple recipe. I served it for lunch with white rice.

Curried Cabbage in a plate

Preparation time – 10 mins
Cooking time – 40 mins
Difficulty level – easy

Curried Cabbage in a cup

Ingredients to make Curried Cabbage – serves 6

  • Purple cabbage (or green) – 3 cups (finely shredded)
  • Onion – 1 large (chopped)
  • Bell pepper – 1 (thinly sliced)
  • Carrot – 2 (thinly sliced)
  • Tomato – 1 large or 2 medium
  • Habanero or scotch bonnet chili – 1 (or any hot chili)
  • Turmeric powder - ½ tsp
  • Cumin powder – 2 tsp
  • Coconut milk – 1 cup or ½ a can
  • Oil – 2 tbsp
  • Salt – to taste
  • Rice – to serve
Curried Cabbage served in a cup

Procedure –

  • Chop all the vegetables and keep it ready. I thinly sliced the cabbage and kept it long, but if you prefer you could chop it finer as well.
  • Grind the tomatoes and the habanero pepper to a smooth paste and keep it aside.
  • In a pan with a fitted lid, heat the oil. Add the onions and sauté until light brown. Now add the sliced bell peppers and sauté for about 5 minutes.
Frying the ingredients in a pan
  • Now add the ground tomato mixture, carrots, turmeric powder, cumin powder and salt. Mix it well and let come to a boil.
  • Boil the mixture for about 5 minutes and then add the shredded cabbage. Mix it well and add about 2 cups of water or just enough to cover the vegetables.
Add the ingredients in a pan mix well
  • Cover with a lid and simmer until all the vegetables are cooked.
  • Now add the coconut milk and simmer once more. Do not let the stew boil once the coconut milk is added.
  • Serve the Curried Cabbage hot with rice!
Curried Cabbage in a plate garnish with cilantro

Similar Curry Recipes

  • Misal Pav - A delightful Maharashtrian Spiced Curry With Bread
  • Podalangai Curry | South Indian Dry Snake Gourd Curry
  • Kothavarangai Poriyal – Cluster Beans Stir-Fry with Coconut
  • Urulaikizhangu Podimas | Potato Podimas

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Curried Cabbage in a plate

Curried Cabbage Made The West African Way

This Curried Cabbage recipe has a different flavor profile with lot of influence from the African region. It can be a good dinner recipe with rice on the side.
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Course: Lunch Recipes, Poriyal and Subzi,, Side Dishes
Cuisine: African
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 163kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • pan
  • spatula

Ingredients

  • 3 cups Purple cabbage or green
  • 1 large Onion chopped
  • 1 Bell pepper thinly sliced
  • 2 Carrot thinly sliced
  • 1 large Tomato or 2 medium
  • 1 Habanero or scotch bonnet chili or any hot chili
  • ½ teaspoon Turmeric powder
  • 2 teaspoon Cumin powder
  • 1 cup Coconut milk or ½ a can
  • 2 tablespoon Oil
  • to taste Salt
  • to serve Rice

Instructions

  • Chop all the vegetables and keep it ready. I thinly sliced the cabbage and kept it long, but if you prefer you could chop it finer as well.
  • Grind the tomatoes and the habanero pepper to a smooth paste and keep it aside.
  • In a pan with a fitted lid, heat the oil. Add the onions and sauté until light brown. Now add the sliced bell peppers and sauté for about 5 minutes.
  • Now add the ground tomato mixture, carrots, turmeric powder, cumin powder and salt. Mix it well and let come to a boil.
  • Boil the mixture for about 5 minutes and then add the shredded cabbage. Mix it well and add about 2 cups of water or just enough to cover the vegetables.
  • Cover with a lid and simmer until all the vegetables are cooked.
  • Now add the coconut milk and simmer once more. Do not let the stew boil once the coconut milk is added.
  • Serve the Curried Cabbage hot with rice!

Nutrition

Calories: 163kcal | Carbohydrates: 12g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Sodium: 36mg | Potassium: 428mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4792IU | Vitamin C: 61mg | Calcium: 50mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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