 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
My husband is from the Tamil Nadu region of India. Since meeting him, I have extensively practiced the art of Indian cooking! Indian cuisine is some of the healthiest in the world, with disease-preventing spices like turmeric, curry, cumin, and saffron included in many of the dishes. Did you know only 1% of the Indian population develops Alzheimer's Disease? More reason to add Indian cuisine to your diet! In this recipe I added jicama, only because I like it. Ingredients:
3 cups shredded cabbage |
1 large red potatoes, peeled, chopped |
1/2 cup peas |
1 cup jicama, chopped |
5 green chilies, chopped |
10 -11 fresh curry leaves |
1/2 tablespoon turmeric powder |
1 1/2 teaspoons cumin seeds |
1 1/2 teaspoons mustard seeds |
1/2 teaspoon salt |
3 tablespoons olive oil |
Directions:
1. Heat oil over medium heat. Fry cumin seeds and mustard seeds until they pop. Add curry leaves and green chiles and fry for another 1 minute.
2. Add peas, jicama, and potato. Cook for 3 minutes. Add shredded cabbage, turmeric, and salt. Mix well. Cover and cook on low heat for about 15-20 minutes (stirring every 5 minutes), or until vegetables are soft. You can add a drizzle of water to keep vegetables from drying. Eat as is or serve as a side.
|
|