It’s the New year, which means many have set resolutions in place, most dealing with weight or fitness in some way. I have never been big on resolutions and since realizing that fitness and health are important year round, not just on the 1st of January. The way I approach “healthy foods” is a bit different. Its all amount moderation and timing, but moderation doesn’t mean it doesn’t have to taste good!
- 2 oz Avocado Oil
- 1 Tablespoon Salt
- 2 Tablespoons Tandoori Seasoning
- 2 Tablespoons Turmeric Root
- 1 Tablespoon Cumin
- 1/2 Tablespoon Turbinado Sugar
- 1 Tablespoon Curry Powder
- 1/2 Cup Water or Vegetable Broth
- 1/2 White Onion ‘
- 6 Garlic Cloves
Remove hard core from center of Cabbage. [Make sure to thoroughly wash all your veggies before cooking]. Chop cabbage into medium sized strips, we aren’t making a slaw so thick strips are fine for this cook.
Next up peel and thinly slice the white onion, and finely mince your garlic. You can also use a garlic press.
Once all veggies are prepped, add 2 oz avocado oil to a pan over medium heat. Its very important to have your spices portioned and ready. This next step requires a lot of stirring and do not want the spices to burn.
Add your dried spices to the pan and stir in the spices, continue stirring until the oil as blended well with the oil. If you need to lower the heat, do so to make sure nothing burns.
Once the spices have blended add your sliced onion and cook until it is slightly translucent, we are NOT trying to caramelize them. Once they are translucent add your garlic and stir everything in together.
Next add your sliced cabbage to the pan along with the 1/2 cup of broth or water. slightly increase heat and cover pan to begin steaming the cabbage.
While the cabbage is steaming, cut your mushrooms into quarters and add to your blender or food processor. If using a blender, the pulse option on low setting works perfectly.
After 10-15 minutes, remove the lid from your pan and the cabbage should be nicely steamed. Not too soft but still has a bite and slight crunch. Remove cabbage from along with the curry liquid, leaving behind a tablespoon or two. Lower heat and add in the blitzed mushrooms. Let mushrooms cooks in sauce for 2-3 minutes. Remove from heat and plate with the cabbage.
If you liked this recipe and want more of it, let me know in the comments below.