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Curried Cabbage in a plate
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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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch Recipes, Poriyal and Subzi,, Side Dishes
Cuisine: African
Diet: Vegetarian
Servings: 6 people
Calories: 163kcal

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 tsp Turmeric powder
  • 2 tsp Cumin powder
  • 1 cup Coconut milk or ½ a can
  • 2 tbsp 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