Cabbage and Peanut Curry

As much as we love driving to work, we love driving around our neighborhood too, especially early mornings before 6, and late evenings after 6. I assume this is the case with all of us.



I especially love the colors in the sky at these hours. The setting sun in the evening, the light drizzle that we have this season… it all sets the stage for a very pleasant evening.





We sometimes cook an absolute south Indian meal for lunch. It soothes our pallets and makes us ready for more spices in the coming week. I made such a south Indian meal last week, which included rice and dal, other than the cabbage curry that I am posting now.

  1. 250 gm cabbage shredded or chopped finely
  2. 100 gm roasted peanuts
  3. 1 big bunch of fresh coriander
  4. 1 inch young ginger
  5. 1 tspn mustard seeds
  6. 1 tspn cumin seeds
  7. 3 dry red chillies
  8. 1-2 sprigs of fresh curry leaves
  9. Salt
  10. ½ tspn turmeric powder
  11. Olive oil

–          Heat a tbspn of oil in a heavy bottom dish and add the mustard and cumin seeds. Just before they start spluttering, add the curry leaves and chillies. Cook for 10- 15 seconds

–          Add the chopped cabbage, stir well to combine, and let it start cooking over medium heat

–          Meanwhile, add the roasted peanuts, coriander and ginger to a food processor and process to fine rubble.

–          After about 7-8 min of cooking the cabbage, the vegetable should have gone soft; add in the peanut mixture, combine well, season, and let it cook uncovered for about 5 min.

–          Take the curry off the heat and serve hot with rice or bread/roti


2 thoughts on “Cabbage and Peanut Curry

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