Yes, you read that right – red cabbage curry. It started out as a random idea but it turned out more delicious and delicate and aromatic than I thought it could be…
I guess it makes sense – if you can put regular white cabbage in curry why not red? And it totally works – the red cabbage adds a bit more flavour and sweetness than the white variety. It works perfectly with the fragrant whole spices – just like if you added cloves and cinnamon to it when braising. Sorry for the lack of photos of the final produce – it was so tasty it disappeared before I got any shots. But here’s the very simple recipe if you want to give it a try…
Red cabbage and carrot curry
- 1/2 red cabbage, thinly sliced
- 1 large or 2 medium carrots, grated
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, crushed or finely chopped
- 1/2 inch piece of ginger, grated
- 1-2 small green chillies, finely sliced
- 1/2 tsp each caraway, fennel and mustard seeds
- 1 tsp cumin seeds
- 1 tsp curry powder (or mix equal parts ground cumin, coriander and turmeric if you don’t have any mixed powder)
- 1-2 tsp brown sugar
- 1 tbsp tomato paste
- Saute the onion over medium heat in a little oil or melted butter with the whole spices. Don’t let the spices burn – turn down the heat or add a splash of water if they are getting too hot.
- After 5-10 minutes, when the onion has softened slightly, add the garlic, ginger, chillies and curry powder and fry for another 2 minutes.
- Then add the cabbage and carrot and stir to combine.
- Add the brown sugar, tomato paste and a splash of water (about 50ml or 1/4 cup).
- Stir well, reduce heat slightly and cover.
- Cook for 10-20 minutes, stirring occasionally, until the cabbage is softened and well-flavoured.
- Serve over rice, ideally with some of my favourite red lentil dhal and some mango chutney or lime pickle.