Almond and Raisin Purple Cabbage Curry
May 12, 2011 § Leave a comment
This nutty purple cabbage curry is an adaptation of the traditional green cabbage curry. The best of both worlds, this curry deliciously balances the combination of sweet and savoury flavours. Purple cabbage contains higher amounts of fiber, calcium, iron and potassium than green cabbage. This curry can be served as a main meal with your favourite grain or an accompaniment to your next Indian meal.
Cooking time 45 mins
7 cups (1.75L) or 1 small head of purple cabbage
1/4 cups (50 ml) of red onion
2/3 cups (160 ml) raisins
1 tbsp (15 ml) olive oil
1/4 tsp (1 ml) fenugreek
1/2 tsp (2 ml) black mustard seeds
1/2 tsp (2 ml) turmeric
1/2 cup (125 ml) almonds
1 tsp (5 ml) sea salt
1.a Slice purple cabbage into quarters.
1.b Cut purple cabbage into 1/2 by 2 inch pieces.
1.c Toss purple cabbage into a colander and rinse.
2. Cut onion in 1/4 inch pieces.
3. Soak raisins in hot water and set aside.
4. Heat a large deep saucepan on medium high heat. When the saucepan is hot, add the olive oil.
5. Add the fenugreek and black mustard seeds to the hot oil.
6. When the seeds start to pop, about 2 minutes, add the onions.
7. Cook until the onions are golden.
8. Add purple cabbage into saucepan.
9. Cover the cabbage mixture and stir every 5 minutes.
10. When the cabbage softens, about 15 minutes, reduce heat to medium.
11. Cook on medium for 5 minutes, then reduce to low heat. Add the turmeric and stir.
12. Add raisins, almonds and sea salt.
13. Serve this curry as an accompaniment to your next Indian meal. Or serve as a main dish on your favorite bed of grains.