Cabbage Curry with Tomatoes

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This was my take on a really amazing cabbage curry I had at a Bengali restaurant I frequent with my boyfriend Nick. This version is lighter, fresher and has just a hint of sweetness to it. It was amazing over potato/cheddar pierogies, but you can also have it over basmati or brown rice. The key is to get a fairly small, young cabbage - it has much more tender leaves that get a bit sweet when you cook them.

To make it: 
  • 1 small head of cabbage, sliced very thin
  • 6 medium-sized plum tomatoes, diced
  • 1 red pepper, sliced thinly
  • 1 onion, cut in half and sliced thinly into half-moon shapes
  • 3 cloves garlic, crushed and chopped roughly
  • 2 tbsp ghee (clarified butter) - you can also use butter, peanut oil or mustard oil (mustard oil is nice in this)
  • 1 1/2 tbsp Penzey’s Maharishi Curry Powder (or another curry powder you like)
  • 1 tbsp brown mustard seeds, crushed
  • salt to taste

Melt ghee in a shallowish stockpot and add spices. Cook until they start to crackle and you get that great smell like curry is happening in your house. Add onions and garlic and sauté on medium-high for about 5-10 minutes until onions are soft. Add the rest of the veggies and continue cooking, stirring frequently, until veggies (especially cabbage) are soft and wilty. Serve over potato and onion pierogies or over basmati rice.