Stir-Fried Cabbage with Red Pepper and Peas

Name: Stir-Fried Cabbage with Red Pepper and Peas
Total time: 10 min
Yield: Serves 6 (serving size: about 1 1/3 cups)
Ingredients: 3 tablespoons canola oil; 1 tablespoon flaked unsweetened coconut; 1 ½ teaspoons cumin seeds; 1 teaspoon black mustard seeds; 1 teaspoon ground turmeric; 24 fresh or frozen curry leaves; 3 dried red chiles de arbol; 1 cup frozen petite green peas; 3 red and orange bell peppers, seeded and finely chopped; 1 (3 1/2-pound) head green cabbage, cored and finely chopped; 1 cup coarsely chopped cilantro; ¾ teaspoon kosher salt

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This quick, simple stir-fry elevates humble cabbage to a starring role and makes an extremely hearty and satisfying vegetarian dish. Coconut and curry leaves make it a more southern Indian dish; northern Indian cooks would also cook the cabbage much longer, until it's soft and slightly caramelized.

By Suvir Saran

Recipe by Cooking Light October 2015

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Stir-Fried Cabbage with Red Pepper and Peas

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