Cabbage And Vegetable Curry

1. 1

   Heat oil in a large deep skillet over medium-high heat.

2. 2

   Add onion and stir for one minute.

3. 3

   Reduce heat to medium and add as much cabbage as will fit.

4. 4

   Add chicken broth.

5. 5

   Continue to add cabbage until it's all in the pan and cover the pan: stir occasionally. Cook about 10 minutes.

6. 6

   Add succhini and curry paste, stirring in to blend.

7. 7

   Cook on medium, uncovered, until the vegetables are almost tender, about 10 minutes.

8. 8

   Add frozen peas and continue to cook until the vegetables are done and liquid has evaporated, about 5 minutes.

9. 9

   Salt and pepper to taste.

10. 10

    Variations:

11. 11

    Add chopped garlic and/or ginger.

12. 12

    Substitute any vegetable other than the cabbage.

13. 13

    Add some coconut milk near the end.

14. 14

    Add fresh herbs such as cilantro and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.