Description
A quick and flavorful Indian cabbage stir-fry spiced with ginger, cumin, and curry leaves, perfect for any meal.
Ingredients
Scale
- 3 tablespoons peanut oil or sesame oil
- 1 inch ginger, grated
- 1 tablespoon chopped green chilies
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes or ¼ teaspoon cayenne pepper
- Salt to taste
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 8–10 curry leaves
- ¼ cup fresh grated coconut
- 2 tablespoons chopped cilantro
- Lemon juice to taste
- Optional: ½ teaspoon mustard seeds
- Optional: ¼ cup chopped shallots or onions
- Optional: 4 tablespoons crushed peanuts or sesame seeds, roasted
Instructions
- Prepare your ingredients: shred the cabbage and carrots, grate the ginger and coconut, chop the green chilies and cilantro, and keep the curry leaves handy.
- Heat oil in a wide pan over medium heat.
- Add ginger, green chilies, and cumin seeds; sauté for 30–45 seconds until fragrant.
- If using shallots or onions, add them and cook until translucent.
- Stir in turmeric, red pepper flakes, and salt; let spices bloom for a few seconds.
- Add cabbage, carrots, and curry leaves; toss and cook until tender, 6–8 minutes.
- Mix in grated coconut and cilantro; stir to combine and warm through for 1 minute.
- Finish with lemon juice to taste before serving.
Notes
Sauté on medium heat to avoid browning the cabbage; add water if it gets too dry. For a nutty touch, temper with mustard seeds first.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Indian cabbage, quick stir-fry, vegan recipe, healthy side dish, gluten-free