Wednesday, 21 March 2012

Butter Cabbage Curry

This isn't at all related to the kimchi (spicy pickled cabbage), but kimchi was my inspiration to try the cabbage and chill combination in a curry.


  • 4 cloves garlic, peeled and roughly chopped
  • 1 large onion, peeled and roughly chopped
  • 1 stock cube
  • 1 tsp powdered ginger
  • 1 tsp fenugreek powder
  • 1 tsp powdered turmeric
  • 1 chilli, roughly chopped (I used a dried one, but a fresh chilli would work)
  • 1 pointed cabbage, quartered and cut into 1cm wide strips (discard the hard core of the cabbage)
  • 35g butter, cut into cubes


  1. Put the garlic, onion, stock cube, ginger, fenugreek, turmeric and chilli in a blender with a couple of tablespoons of cold water.
  2. Blend the spices and onion into a smooth paste.
  3. Put this smooth paste into a large pan like a wok and fry over a medium heat for a couple of minutes.
  4. Add the cabbage and 400ml cold water.
  5. Simmer on a medium to low heat for 20 minutes with a lid on the pan. Stir every couple of minutes to stop it sticking.
  6. Remove the lid and simmer for a further 10 minutes. Continue to stir frequently.
  7. When the cabbage is nice and soft remove the pan from the heat and stir in the cubes of butter.
  8. Serve with some rice on the side.
Serves 2 to 3.

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