I had a head of cabbage and carrots from the farmers' market and wanted to make a light easy dish. I considered just a light steaming, but wanted a bit more flavor. I thought that curry spices and garbanzos would be a good fit. On Friday I had an inspiring conversation with a stranger who became a friend, much of the discussion was food and health. This reminded me to share the health benefits of the two primary ingredients:
The body uses cabbage on many levels with its antibiotic, antioxidant and antiviral characteristics. It is especially rich in glucosinates that aid the body in fighting cancer. Cabbage's detoxifying properties cleanse and circulate the blood, and is full of Vitamins C and K.
Carrots are the best source of beta-carotene, the precursor of antioxidant Vitamin A that strengthens vision and aids in the prevention of macular degeneration and senile cataracts. Carrots and their juice are wonderful for detoxifying the liver as well as improving skin health.
Prep
Cabbage Carrot Curry
Serves 4
- 3/4 head of green cabbage thinly sliced
- 3-4 medium carrots, cut into matchsticks
- 1 1/2 cups garbanzo beans (optional)
- 1 small sweet onion, chopped finely
- 1 knob of ginger, minced
- 1 cup vegetable stock (I used leftover bouillon stock from another evening)
- 1/4-1/2 tsp each of cumin seed, fenugreek seed, yellow mustard seed, fennel seed (or 1-2 tsp Panchpuran spice mix)
- 1 - 1 1/2 tsp garam masala
- 1/2 - 3/4 tsp turmeric
- Olive or grapeseed oil
-Heat your pan at medium-high for 2-3 minutes, add 2 Tbsp oil
-Cook onion and ginger for 5-7 minutes until onion is translucent
-Add spices and garbanzo beans (optional) and heat while stirring for 2-3 minutes
-Toss in cabbage and carrots with the vegetable stock
-Simmer over medium heat for 15 minutes or until the liquid is absorbed
-Serve with papadums or over jasmine rice
A lovely light dinner
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