Mixed Vegetable Curry

Recipe by Cook's Hideout

I have been using Savoy cabbage instead of the regular head cabbage after I read this post on Indira’s blog. As she says it is a few cents expensive, but if that comes with a boost in nutritional value, then I’m all for it. This dish tastes great with rice and sambar or even with rotis.

Ingredients

• 1 cup savoy cabbage (– shredded)
• supermarket roast chicken, approximately 200g once shredded (Mixed vegetables (I used frozen mixed vegetables, thawed))
• supermarket roast chicken, approximately 200g once shredded (– soaked for 30 mins)
• 4 chilies (Green)
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded
• 6 curry leaves
• 2 chilies (Red)
• to taste Salt

Method

1. Heat 1 tsp oil in a pan, add the seeds and when they splutter add green chilies, red chilies and curry leaves.
2. Sauté for 30 seconds, add cabbage, other veggies (you can use carrots, beans, peas etc) and soaked moong dal.
3. Cover and cook for 10 minutes or until the veggies are tender. Add salt, mix well and enjoy.

View the recipe instructions at Cook's Hideout