Curried purple cabbage curry is going to become your favorite Indian vegan / vegetarian curry once you try it. Green cabbage is used in Indian cooking very often, but I love seeing the reaction when I serve purple cabbage in its place – The “Oh, you can do that with purple cabbage” look.
Unlike green cabbage, purple cabbage takes time to cook and soften. It has a very distinct flavour and I happen to love it.
Curried purple cabbage requires a few Indian spices that can be found in most pantries, but it requires one additional ingredient that you will need – the curry leaves. These are essential for this recipe.
Flavouring the curried purple cabbage
In a large pan, add three tablespoons of vegetable oil and heat it to the point where it’s almost smoking. Turn down the heat to a medium and add one teaspoon of mustard seeds, one teaspoon of whole cumin seeds, and about ten or fifteen fresh curry leaves. Allow about a min for the seeds to pop.
TIP: I usually buy a bag of fresh curry leaves from the local Indian grocery store. I can’t use them all in one go, so I take the whole bag and freeze it as is. I remove them from the freezer, wash them and they are good as new.
Finely chop three cloves of garlic and add it to the pan along with one teaspoon of grated ginger. Cook for about two to three mins till the garlic starts to brown. Once it has browned, add one tablespoon of curry powder, one teaspoon of turmeric, one teaspoon of red chili powder, and mix. The amount of chili powder you add will depend on how much heat you can take. Add a couple of tablespoons of water to prevent the spices from burning.
Once the spices have cooked, it’s time to add some tomatoes. Finely chop two field tomatoes and add them to the pan. Mix well and let them cook for about two to three minutes. The tomatoes need to soften and let their juices out and mingle with the spices.
Making the curried purple cabbage
Now let’s move on to the cabbage. Finely chop a small purple cabbage and add it to the pan. Mix everything well and lower the heat to a medium-low and cover the pan. Let cook for about five mins. Continue to stir the pan occasionally.
Sometimes the cabbage can start to get dried out. This will depend on the size and juiciness of the tomatoes you use. If it gets too dry, add about a quarter cup of water to the pan. Make sure to stir the pan properly, so that the cabbage does not burn. Continue cooking for a further seven to eight mins. By now the cabbage should have started getting soft, but not too soggy.
Now we can add the green peas. You can either use fresh green peas, or use frozen peas. If you use frozen peas, you will need to defrost them first. If you add frozen peas to the pan, the temperature will come down quickly and then it will take time for it to come back up. This will slow the cooking time. However, it isn’t a do or die kind of situation.
Add one cup of green peas into the pan and mix them well into the cabbage. Continue to cook for another two mins or until the peas are softened. Again, this will depend on whether or not your peas are frozen.
Once cooked, serve warm with a sprinkling of fresh coriander. Enjoy with a side of Indian soft bread, such as roti, paratha, naan, or even pita.
Curried Purple Cabbage with PeasCourse: EntreeCuisine: IndianDifficulty: Easy
This vegan curried purple cabbage is made with aromatic Indian spices and cooked to perfection with the addition of fresh tomatoes and green peas. It’s a perfect addition to your Indian home-cooked meal.
3 tablespoons vegetable oil
1 teaspoon whole black mustard seeds
1 teaspoon whole cumin seeds
5 green curry leaves
3 cloves garlic
1 teaspoon grated ginger
1 tablespoon curry powder
1 teaspoon red chili powder (or to taste)
1 teaspoon turmeric
2 field tomatoes
4 cups chopped purple cabbage
1 cup green peas
Salt to taste
- In a large pan, add the oil and heat it to the point where it’s almost smoking. Turn down the heat to a medium and add the mustard seeds, cumin seeds and the curry leaves. Allow about a min for the seeds to pop.
- Finely chop the garlic and add it to the pan along with the grated ginger. Cook for about 2-3 mins till the garlic starts to brown.
- Add the curry powder, turmeric, red chili and mix. Add a couple of tablespoons of water to prevent the spices from burning.
- Finely chop the tomatoes and add them to the pan. Mix well and let them cook for about 2-3 mins.
- Finely chop the cabbage and add that to the pan. Mix everything well and lower the heat to a medium-low and cover the pan. Let cook for about 5 mins. Stir occasionally.
- If the cabbage is too dry, add about a 1/4 cup of water and mix to combine. Continue cooking for a further 7-8 mins.
- Add the green peas and mix them well into the cabbage. Cook for another 2 mins or till the peas are softened.
- Serve with a side of fresh Indian flatbread.
- – If using frozen peas, defrost them before you add them to the cabbage.
– Check out other Entree recipes here.