Cabbage And Vegetable Curry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil or 1 tablespoon canola oil
• 1 large onion, sliced thin lengthwise
• 8 cups cabbage, slivered (about 1/2 a large head)
• 1/4 cup chicken broth
• 2 medium zucchini, trimmed and sliced
• 1 1/2 tablespoons mild curry paste (i use patek's. this is not thai curry paste)
• 3/4 cup peas, frozen

Recipe

• 1 heat oil in a large deep skillet over medium-high heat.
• 2 add onion and stir for one minute.
• 3 reduce heat to medium and add as much cabbage as will fit.
• 4 add chicken broth.
• 5 continue to add cabbage until it's all in the pan and cover the pan: stir occasionally. cook about 10 minutes.
• 6 add succhini and curry paste, stirring in to blend.
• 7 cook on medium, uncovered, until the vegetables are almost tender, about 10 minutes.
• 8 add frozen peas and continue to cook until the vegetables are done and liquid has evaporated, about 5 minutes.
• 9 salt and pepper to taste.
• 10 variations:
• 11 add chopped garlic and/or ginger.
• 12 substitute any vegetable other than the cabbage.
• 13 add some coconut milk near the end.
• 14 add fresh herbs such as cilantro and basil.