Spiced Fennel And Cabbage With Tomato And Curry Leaves Recipe

Name: Spiced Fennel And Cabbage With Tomato And Curry Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fennel bulb, stalks and fronds removed; 1 large spanish onion; 2 cups shredded green cabbage; olive oil; 2 teaspoons black mustard seeds; 1 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; large pinch red pepper flakes; 10-12 fresh curry leaves; 1 tablespoon minced ginger root; 3 fat cloves garlic, minced; 1/2 teaspoon turmeric powder; 2 teaspoons ground coriander; salt; 15-20 cherry tomatoes, halved; fresh lemon juice

Servings: persons

1 large fennel bulb, stalks and fronds removed
1 large spanish onion
2 cups shredded green cabbage
olive oil
2 teaspoons black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
large pinch red pepper flakes
10-12 fresh curry leaves
1 tablespoon minced ginger root
3 fat cloves garlic, minced
1/2 teaspoon turmeric powder
2 teaspoons ground coriander
salt
15-20 cherry tomatoes, halved
fresh lemon juice

1
Cut fennel bulb in half lengthwise, remove the tough core, and thinly slice halves. Cut onion in half and slice thinly.
2
Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Add mustard seeds, fennel seeds, cumin seeds, red pepper and curry leaves to the pan. Cook until fragrant and seeds begin to pop (30 seconds or so). Add onion to the pan and cook for a few minutes. Add ginger, garlic and fennel. Sprinkle with turmeric, coriander and a couple of large pinches of salt, and stir all the ingredients to combine. Cook for several minutes until the vegetables begin to brown. Add cabbage and cook for another couple of minutes until all the vegetables soften. Add several splashes of water to cover the bottom of the pan, cover pan with a lid and allow the vegetables to cook until the fennel and cabbage are nearly tender and much of the water has cooked off. Uncover and add tomatoes to the pan. Stir, turn up the heat to medium-high and cook the vegetables further until the water has cooked off entirely, fennel and cabbage begin to brown, even scorch here and there, and the tomatoes break down a bit. Stir gently now and then.
3
Taste and add salt as needed, plus a squeeze of lemon juice to taste. If you like, serve with warm chapatis (whole wheat flat bread) and yogurt mixed with salt and ground roasted cumin seeds (a simple raita)

201

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large fennel bulb, stalks and fronds removed, 1 large spanish onion, 2 cups shredded green cabbage, olive oil, and more.

Yes, Spiced Fennel And Cabbage With Tomato And Curry Leaves falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Fennel And Cabbage With Tomato And Curry Leaves

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