Tuesday, October 28, 2014

Cabbage And Carrot Curry

The turmeric way.

Turmeric is a rhizome that looks like a ginger. They are, in fact, from the same family. It has a deep orange-yellow colour. I use gloves when working with fresh turmeric because it leaves a stain on the hands.

Why am I talking about turmeric today? I lean towards curry powder, blended red chilli and coriander powder when making curry paste. This is one version of curry that I wanted to explore. I went all turmeric this time. Turmeric powder, that is.

Cabbage and carrot? That's what I have left in the fridge. I've made it a habit to clear off whatever I have on hand. I was really tempted to add prawns into this dish, but reassured myself, "Next time."

Cabbage And Carrot Curry

It turned out quite yummy and now, I have a new recipe under my belt!

This is how I did it. I would describe this as mildly sour, savory curry. Best paired with white rice.

Cabbage And Carrot Curry
- 1 large carrot (cut into chunks)
- 2 medium potatoes (cut into chunks)
- ½ large onion (chopped)
- 4 cloves garlic (chopped)
- 1 to 2 dried asam keping depending how sour you want this
(aka asam gelugor, sometimes labelled 'dried tamarind slices')
- 1½ cup sliced cabbage
- ¼ cup chopped fresh coriander
- 1 cup chicken stock or use a pinch of chicken stock granules
- 4 to 6 cups water
- 6 dried cloves

Add some water, mix together into a wet paste:
- 3 tbsp turmeric powder
- 1 tbsp curry powder

- 1½ tbsp dried red chili paste
- Cooking oil
- Salt to taste

1) Heat cooking oil in pan. Saute onion and garlic for a minute or so.
2) Add cloves. Add turmeric/curry paste. Stir-fry until golden brown.
3) Add chili paste and tamarind slices. Mix well.
4) Then, stir in carrots, potatoes and fresh coriander. Mix to coat all the ingredients.
5) Add chicken stock (or granules) along with 4 cups water. Lower the heat and cook covered until carrots and potatoes are tender enough to bite into.
6) Remove cover. Remove tamarind slices (the curry should taste sour enough by now).
7) Add more water (only if there's not enough gravy). Stir the cabbage in and season with salt. Increase the heat and cook uncovered until cabbage is done.

From top-left, clockwise: Stir-fry all the ingredients except the cabbage. Add chicken stock.
Add water and cook covered. Finally, add the cabbage.

Cabbage And Carrot Curry

The one thing I love about home cooking is that it's a very flexible affair. I dish out whatever I want depending on the ingredients I have with me at the time of cooking, making many variations to recipes along the way.

What do you love about home cooking?

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  1. Damn delicious and comfortin meals!!!
    gonna try this for meatless monday...

  2. Nice and good looking dish Sharon...I love the color and all the flavors in this curry.
    Hope you are having a great week :)

    1. Thank you, Juliana. I'm having a wonderful time, yes. Hope your week was good too! :)

  3. The turmeric gave the curry such a gorgeous golden colour. YUM!

    1. One of my favourite colours too. Thank you, Angie ;)

  4. That's exactly what I love about home cooking too. Flexibility and being able to finish off the ingredients so that it can be replenished with more.:) Your curry looks good. That is comfort food. Love the colour. We tend to use a lot of turmeric in our cooking.

    1. Thank you. I hope to work with turmeric more. It has such a lovely shade :D


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