Curried Cabbage with Cashews

By Yankee Magazine

Jun 10 2011

Photo Credit : Michael Piazza

This simple curried cabbage recipe with cashews is so tasty and warming that it’s become a favorite in Yankee’s own kitchen. Serve it with whole-wheat tortillas fried in a pan with a little olive oil–a quick alternative to Indian chapati bread.


6 servings


1/4 cup butter or olive oil
1/3 cup raw (unroasted, unsalted) cashews
3 tablespoons minced fresh ginger
1 tablespoon cumin seed
1 small (about 11/4-pound) cabbage, thinly sliced
1/2 teaspoon ground turmeric
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper


In a large (12- to 14-inch) frying pan over medium heat, melt butter (or warm oil). Add cashews, ginger, and cumin; cook, stirring often, until cashews and ginger are golden and fragrant, about 2 minutes. Add cabbage and turmeric; cook, stirring often, until tender, about 10 minutes. Season with salt and pepper.