Cabbage Curry


  • ​Cabbage: 1 whole
  • ​Peas: a few handfuls
  • ​Tomatoes: 1-2 medium-sized
  • ​Asafoetida: a pinch
  • ​Cumin seeds: 1 tsp
  • ​Mustard seeds: 1/2 tsp
  • ​Salt: to taste
  • Brown Curry Paste: 1 tbsp
  • ​Cilantro: for garnishing


  • 1
    ​Finely chop an entire head of cabbage, add a few handfuls of fresh or frozen green peas and roughly chopped tomatoes (1 or 2 medium sized Roma tomatoes).
  • 2
    ​In a large pan, on a medium high heat splutter a pinch of asafoetida, and 1 tsp cumin seeds and 1/2 tsp mustard seeds. Add cabbage, peas and tomatoes. Sprinkle some salt. Add 2 tbsp of Brown Curry Base (or more if you like your curry). I like things only lightly-curried because it helps me consume heaps of vegetables and taste more like vegetables, instead of the curry 🙂
  • 3
    ​Cook covered for about 10 minutes or until cabbage is cooked through and you are done!
  • 4
    ​Don't forget to garnish with cilantro!
  • 5
    ​Serve with Weightloss Rotis 🙂 and a side of Protein, Salad and dollop of Greek yogurt.

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