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.