Cabbage and Carrot Curry

Finally, a vegetarian recipe! You’ll need:

  • 1/4 large cabbage
  • 4 carrots
  • 2 tbsp scraped coconut
  • 2 green chillies
  • 2 tsp black gram [chana]
  • 2 tbsp oil
  • 1 large onion
  • 2 large pieces of garlic
  • Turmeric, salt to taste

Method:

  1. Shred cabbage and slice carrots, chop onions and chillies.
  2. Mash garlic. Grind coconut with a little water to a fine paste.
  3. Boil vegetables until tender.
  4. Remove from fire and drain excess water if any.
  5. Heat oil in  a pan and add mustard and black gram.
  6. When browned add garlic, onion and green chillies.
  7. Finally, add the cooked vegetables, salt, turmeric powder and ground coconut with enough water for a gravy.
  8. Boil.
  9. Remove from heat and serve with steamed rice.

You can also use peas in place of the carrots.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.