This simple Curried Cabbage sauté is an inexpensive and filling dish full of vibrant colors, flavors, and healthy vegetable goodness.
Prep Time 10 mins Cook Time 20 mins
Total Cost: $3.95 recipe / $0.99 serving Servings: 4
2 cloves garlic $0.16
1 tsp grated fresh ginger $0.10
1 yellow onion $0.32
4 carrots (about 1/2 lb.) $0.45
1 handful cilantro $0.20
1/2 head cabbage (about 4 cups sliced) $1.28
2 Tbsp olive oil $0.32
2 Tbsp curry powder (mild or hot) $0.60
1 cup frozen peas $0.38
1 Tbsp butter $0.09
salt and pepper to taste $0.05
Prepare the vegetables before you begin, so they’re ready to go when you need them. Mince the garlic, and grate the ginger. Slice the onion, and peel and slice the carrots. Remove the core from the cabbage and slice it thinly.
Add the olive oil, garlic, and ginger to a large pot. Sauté the garlic and ginger over medium heat for about one minute, then add the curry powder and sauté for one minute more.
Add the sliced onions to the pot and sauté for 2-3 minutes, or just until the onions begin to soften.
Finally, add the carrots, cabbage, a 1/4 cup water, and a pinch of salt. Stir to combine and dissolve any browned bits off the bott
om of the pot. Continue to stir and cook the cabbage and vegetables over medium heat for about 15 minutes, or until the cabbage is tender. Add 1-2 tbsp of water to the pot if it becomes too dry or the spices begin to stick to the bottom of the pot.
Once the cabbage is soft, add the frozen peas. Stir and heat through (1-2 minutes). Once the peas are heated, add the butter and stir until the butter has melted and coated the vegetables.
Finally, season generously with salt and pepper to taste. Top with fresh cilantro just before serving.
Quick and Easy Yeast-Free Naan Bread Recipe
Prep Time 5 mins Cook Time 10 mins Total Time 15 mins
2 cups (250g) all purpose flour (plain flour)
1 1/4 cups (250g) plain yogurt (or dairy free vegan yogurt)
2 teaspoons baking powder
1/4 teaspoon salt
Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.
Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.
Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
Best eaten on the same day. If making ahead, warm them up in the oven before serving.