Mummys Cabbage Curry Recipes

Steps:

• Chop onions and brown in butter.
• Mix spices, tomato paste and ginger to a paste and add to onions.
• Simmer on medium heat for a couple of minutes.
• Add cabbage.
• Stir, adding a bit of water as needed until cooked.

Steps:

• Soak the chickpeas overnight in water to cover. Drain, recover with fresh water and bring to a boil. Reduce heat and simmer covered until very tender. Drain and reserve the cooking liquid. Add enough water to the reserved cooking liquid to equal 2 1/2 cups.
• Put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. You can always add more pepper in the end, but you can't take it away.
• Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.
• Reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. Stir it frequently just to prevent sticking, and keep it covered between stirs.
• Add the curry powder and the cumin, stir.
• Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
• Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
• Add in the cabbage and an additional 1/2 - 1 cup of hot water. Bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. Do not over cook the cabbage.
• Taste and adjust the salt/ peppers to your tastes.

Steps:

• In a medium sized pan, pour the oil and heat under high heat.
• After 1 minute, add the onions, garlic, and salt.
• Fry until onion and garlic are slightly turning gold.
• (not all the way golden) Add the chillies and continue frying.
• Keep stirring the whole time to avoid burning on the bottom of pan.
• When the onions and garlic look golden, but not browned, add chilli powder, turmeric and tuna (make sure you drain the liquid out of the tuna can).
• Stir the ingredients well for about 1 minute or so.
• Lower the heat to the lowest it can go.
• Now add the cabbage to the rest of the ingredients in the pot and gently stir around until the cabbage is fully coated with the rest of the ingredients.
• Place a lid on the pot and let it cook for about 30 minutes (every 10 mins, stir the mixture, making sure it's not sticking or burning on the bottom of the pan.) Taste and see if the cabbage is cooked after 30 minutes.
• If not, leave it for another 5 min or so until you think its cooked.
• Goes well with rice or naan, or just as a side dish.

Steps:

• Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
• Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes.
• Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.