One of the vegetables that packs the most bang for its buck is cabbage, and you’ve probably found out by now that I love cooking with it from time-to-time. Sometimes I make soup, like a Russian Cabbage Soup or a Rustic Cabbage Soup. Other times, I use it in bread. Sometimes I just want a veggie pie to pick up and hit the road with. This week, I felt like a spicy curry.
My high school boyfriend is Indian and I still dearly miss the days of driving to his house, “watching a movie” in his basement, and then sitting down to a beautifully cooked south Indian meal. I never knew exactly what I was putting in my mouth most of the time, but all of the time it was delicious. Luckily for me, my love of Indian food didn’t die in the break-up (he moved to Berkeley, I stayed in Atlanta), and the cuisine and I have been having a torrid love affair ever since.
Now, I don’t claim to know what I’m doing and I certainly don’t claim to know how to cook Indian food. I do claim, however, that, authentic or not, this recipe is delicious. And probably cost only $3 to make for approximately 8 servings. Quick and easy with tons of layered spices, this curry is exactly what I needed to amp my recession-restricted diet. Served with a side of rice and a tall glass of water, it hit the spot every time I ate it.
Bengali Cabbage Curry
adapted from CDK
1/2 purple cabbage, chopped finely
2 medium-sized potatoes, cut in small cubes
2 tbsp vegetable oil
1 tbsp turmeric
2 green chilies, minced (I used Thai chili peppers and included the seeds in the curry)
1 tbsp ground cumin
1 tsp ground coriander
1″ ginger, grated
1 tbsp vegetable oil
2 bay leaves
1/2 teaspoon garam masala
Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside.
To the hot oil, add cabbage. Sprinkle with salt. Stir and cover. Simmer for 3-4 minutes.
Remove cover. Add the turmeric, chilies, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage. The cabbage should be nearly cooked at this stage.
Add 1/2 cup water to the wok and add the fried potatoes. Simmer over medium heat until potatoes are cooked and there is practically no water in the pan.
In a frying pan, heat the remaining tablespoon of oil. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over the curry. Stir and remove from heat.
Serve with basmati rice!