Wednesday, August 22, 2012

Turmeric Cabbage and Mushrooms

This is a quick and easy side dish to any Indian dinner.  I think next time I might try it with cauliflower rather than cabbage, as you can see it's a flexible recipe.

If you're saying 'oh geez do I have to go out and buy turmeric or can I substitute something else?' then I'm telling you that yes, you should have turmeric as a staple spice in your kitchen...the smell and flavor really make a difference in the dishes you use it in. 

Turmeric Cabbage and Mushrooms
makes 4-6 servings

1 small head cabbage (or 1/2 large head)
8 oz mushrooms, sliced
1 tablespoon olive oil or butter
1 teaspoon turmeric
1 teaspoon ground cumin
4 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 tablespoon lemon juice
1 cup chopped cilantro

served alongside Almond Butter Chicken

Cut the cabbage into bite sized chunks and slice the mushrooms.

Heat the oil over medium heat in a large pot and add the turmeric and cumin. Fry 30 seconds.

Add the vegetables, garlic, and ginger and stir to coat.

Toss in a couple tablespoons of water and cover.

Cook over medium heat about 20 minutes, or until tender.

Add lemon juice and cilantro.   Season to taste with salt and pepper.

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