Curried Cabbage

Coconut adds a toothsome texture to this curry. Cabbage is an excellent source of vitamins K, C, and B6. It also contains manganese, dietary fiber, potassium, vitamin B1, folate, and copper—so this is a nutrient-packed side dish!

SERVES 4

2 shallots

2 cloves garlic

1-inch knob ginger, sliced

2 Thai bird’s eye peppers

2 tablespoons olive oil

2 teaspoons black mustard seeds

1 teaspoon cumin seeds

1 teaspoon garam masala

1 teaspoon turmeric

1⁄2 teaspoon asafetida

1 teaspoon kosher salt

2 tablespoons unsweetened shredded coconut

1 cup water

1 head cabbage, shredded

  1. Place the shallots, garlic, ginger, and peppers in a blender and pulse until smooth.
  2. Heat the oil in a skillet over medium heat. Add the spices and coconut and cook, stirring occasionally, until the seeds begin to pop.
  3. Add the water and cabbage. Cover and cook, stirring occasionally, until the cabbage is soft, 5–15 minutes.

WHAT IS ASAFETIDA?

Asafetida is a spice commonly used in Indian cooking. It is a powder made from the asafetida plant that has a distinctive onion-garlic flavor. Find it in well-stocked supermarkets and Indian grocery stores.