Peanut and Cabbage Curry
|Onions||4 Medium, chopped|
|Garlic||4 Clove (20 gm), minced|
|Peanuts||1 Cup (16 tbs)|
|Ground cumin||2 Teaspoon|
|Garam masala||1 Teaspoon|
|Ground coriander||1 Tablespoon|
|Potatoes||2 Medium, diced|
|Mushrooms||4 Cup (64 tbs), sliced|
|Tomatoes||4 Medium, chopped|
|Shredded cabbage||4 Cup (64 tbs)|
|Tomato juice/Water||1 Cup (16 tbs)|
|Yogurt||1 Cup (16 tbs)|
In heavy skillet, saute onions, garlic, peanuts and spices together in oil until onions are tender.
Add potatoes, saute for 2 minutes or so, then add mushrooms and tomatoes and finally the cabbage.
Stir vegetables to coat them with spice mixture, add tomato juice or water, then cover skillet and steam for 5 or 10 minutes until cabbage is tender but still green and firm.
Serve immediately accompanied by yogurt, over brown rice.