Curried Cabbage with Cashews
Upload Your Photo- 0Comment
Print
Yield: 6 servings
This simple recipe is so tasty and warming that it's become a favorite in Yankee's own kitchen. Tracie serves it 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 oil1/3 cup raw (unroasted, unsalted) cashews
3 tablespoons minced fresh ginger
1 tablespoon cumin seed
1 small (about 11/4-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 warm oil). Add cashews, ginger, and cumin; cook, stirring often, until cashews and ginger are golden and fragrant, about 2 minutes. Add cabbage and turmeric; cook, stirring often, until tender, about 10 minutes. Season with salt and pepper.Browse Similar Recipes
- By Category: Vegetables
- By Prep Methods: Cook
- By Course: Side Dishes
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.