Curried Cabbage with Cashews

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This simple recipe from New Hampshire farmer Tracie Smith is so tasty and warming that it's become a favorite in our own kitchens. Serve with whole-wheat tortillas fried in a pan with a little olive oil—a quick alternative to Indian chapati bread.

Ingredients

1/4 cup butter or olive oil
1/3 cup raw (unroasted, unsalted) cashews
3 tablespoons minced fresh ginger
1 tablespoon cumin seed
1 small (about 1-1/4-pound) cabbage, thinly sliced
1/2 teaspoon ground turmeric
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper

Instructions

In a large (12- to 14-inch) frying pan over medium heat, melt butter (or heat oil).

Add cashews, ginger, and cumin and cook, stirring often, until cashews and ginger are golden and fragrant, about 2 minutes.

Add cabbage and turmeric and cook, stirring often, until tender, about 10 minutes.

Season with salt and pepper.

Cooking & Recipes

Yield: 

6 servings

Preparation Time: 

20 minutes

Start to Finish Time: 

30 minutes

Preparation Method

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