Cabbage and Lentil Curry

Ingredients

Cabbage

4 cups, shredded

Red lentils

1 cup, rinsed

Tomatoes

2 cups, diced

Vegetable oil

2 tablespoons

Onion

1 large, chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Coconut milk

1 can (14 oz)

Curry powder

2 tablespoons

Turmeric

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Salt

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 2-3 minutes until fragrant.
4. Sprinkle in the curry powder, turmeric, cumin, and coriander, stirring well to coat the onions with the spices.
5. Add the shredded cabbage to the pot and sauté for about 5 minutes, until slightly softened.
6. Pour in the rinsed red lentils, diced tomatoes, and coconut milk. Stir everything together to combine.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the lentils are tender and the cabbage is cooked through.
8. Season the curry with salt to taste.
9. Serve the cabbage and lentil curry hot, garnished with fresh cilantro to add a burst of freshness.
10. For a complete meal, serve with steamed rice or warm naan bread.