I’ve been devouring cookbooks in all this rainy weather, and one I’ve spent a lot of time with is an Indian cookbook. It’s given me a great excuse to go to the Indian market and buy tons of spices. Cumin powder, cumin seeds, besan flour, dried red chilis and fresh green chilis.
This is a very easy dish that is VERY low in calories. The flavor is mild with spices not overbearing, but enhancing the flavor of the vegetables. This dish also uses some frozen veggies, so it’s very easy to whip it up if you’re in a rush to get something on the table.
TURMERIC AND MUSTARD SEED CABBAGE (over basmati rice)
- 1 cup chopped onion
- 2 cups green cabbage, chopped/shredded
- 1 and 1/2 cups frozen carrots, peas and beans mixture
- 1 small potato, cubed
- 1 Tbsp olive oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (or to taste)
- 2 Tbsp water
- juice of 1/2 lime (or more to taste)
Have all the veggies cut and ready to go.
Heat olive oil in a large skillet on medium heat. Add mustard seeds and let them cook for a moment until they “pop” and become brown. Add onion and cook for 2-3 minutes until just translucent. Add ginger and stir through.
Mustard seeds are cute!
Add cabbage, frozen veggies, and potatoes. Sprinkle turmeric, salt, coriander, and cayenne over the veggies. Add the water and stir. Simmer 8-10 minutes (with a lid to help steam everything) until the potatoes are tender.
Squeeze lime juice on top, and transfer to a serving bowl. Cut the other half of the lime in wedges to be served alongside the dish, as a garnish and/or to be squeezed over the serving. This can be served over basmati rice as shown, or over another grain of choice. You can also garnish with fresh cilantro.
It makes your house smell good, too.
This can all be made with ingredients you already have in the cupboard (spices) or in the freezer (some veggies). Add inexpensive cabbage, onion and potato and you’re all set!