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Cabbage Leek Curry Yum
Cabbage Leek Curry
Course side dish
Cuisine south indian
Prep Time
20 minutes

Servings
serving
Ingredients
  • 4 cups Cabbage – finely chopped (about 3/4th of a medium head)
  • 4 Leeks – medium, chopped and rinsed properly to remove any grit and dirt
  • 2 small half Carrots – medium, chopped in moons
  • Curry Powder – homemade or store bought
  • a pinch Turmeric
  • t0 Salt – taste
  • 1 tsp Mustard Cumin seeds & – each
Course side dish
Cuisine south indian
Prep Time 20 minutes
Servings
serving
Ingredients
  • 4 cups Cabbage – finely chopped (about 3/4th of a medium head)
  • 4 Leeks – medium, chopped and rinsed properly to remove any grit and dirt
  • 2 small half Carrots – medium, chopped in moons
  • Curry Powder – homemade or store bought
  • a pinch Turmeric
  • t0 Salt – taste
  • 1 tsp Mustard Cumin seeds & – each
Cabbage Leek Curry
Instructions
  1. Heat 2tbsp oil in a large skillet; add the seeds and once they start spluttering, add leeks and cook on medium flame until they turn light and limp, about 5 minutes.
  2. Next add chopped cabbage & carrots along with turmeric; cover and cook till the veggies are tender.
  3. Increase the flame to medium-high and let the veggies lightly brown along the edges, about 2-3 minutes. Keep stirring otherwise the veggies will burn and that is not what you want.
  4. Add the curry powder and salt; mix well and cook on medium-high for another minute. Serve with rice or rotis.
Recipe Notes

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