Curried Cabbage Stir Fry

Another vegetable stir fry recipe using cabbage, spices and ginger, and almonds! I chose to add in celery, sweet corn and green pepper. I did plan to use peas until I discovered we had none! Red peppers can be used to give the dish some extra colour and natural sweetness.

The chopped almonds are a great source of fat. Tofu can be added for additional protein if desired. The more ingredients added to this dish, the more spices you'll need. The next time I make this dish, I'm tempted to add 1/2 tablespoon instead of a teaspoon of curry powder, cumin and mustard. I love garlic and ginger so may throw a bit more into the wok. The recipe below makes approx. three servings (relative to the nutritional information). However, add more vegetables, chicken or tofu to serve four, or serve between two for hungry appetites!

The cabbage reduces down when cooking so a large wok is required.

Try these other stir fry recipes:
Sweet and Sour Tofu Stir Fry
Vegetable and Quinoa Stir Fry

Curried Cabbage Stir Fry
Makes 3
Click HERE for a printable recipe card.

Ingredients:

- 15ml / 1tbsp olive oil

- 110g /4oz onion, chopped

- 2 cloves garlic, chopped

- 10g / 1tbsp ginger, chopped

- 1tsp curry powder

- 1tsp cumin

- 5g / 1 tsp mustard

- 330g / 12oz green cabbage, chopped

- 110g / 4oz sweet corn

- 120g / 4oz / 2 stalks celery, chopped

- 170g / 6oz pepper, chopped

- 56g / 2oz almonds, roughly chopped

Method:

Heat the oil in a wok and stir fry the chopped onion, garlic and ginger for 3-5 minutes. Stir in the spices and mustard.

Add the chopped cabbage and cook for 5 minutes.

Add the remaining vegetables and cook for another couple of minutes.

Roughly chop the almonds and add to the wok.

Cook until the vegetables have softened slightly but still retain their crunch! ENJOY!

Click HERE for a printable recipe card.

Nutritional Information: