Wednesday, November 05, 2014

Curried Cabbage with Cashews (Gluten and Dairy Free)

Ta da, another recipe for that large cabbage that is sitting in your crisper.
I can't claim to have created this recipe but have adapted it from Washington's Green Grocer.   It is really delicious and so easy to make.  I love cabbage at this time of year because it is so fresh and full of vitamin C which is great for the start of cold/flu season.
Ingredients (makes 4 side dishes)

  • 1 tablespoon olive oil, coconut oil, ghee or grass-fed organic butter
  • 1 teaspoon curry
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 medium size cabbage diced into bite size pieces
  • 1/3 cup cashews (I used raw, unsalted)
  • salt and pepper to taste

  1. In a large frying pan or wok on medium heat add oil/butter.
  2. Add curry, turmeric and cumin.  Fry for 30 seconds to bring out their flavours.
  3. Add cashews and cabbage.   Fry for 10-12 minutes until cabbage is soft, stirring frequently.
  4. Serve.

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