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.
Servings: 6 people
- 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 tsp Turmeric powder
- 2 tsp Cumin powder
- 1 cup Coconut milk or ½ a can
- 2 tbsp Oil
- to taste Salt
- to serve Rice
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!
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