I used a (buggy) cabbage and zucchini from our CSA for this Indian-inspired dish. I’d planned to include some edamame as well, but mistakenly bought a bag of unshelled pods so I left them out. I do think they’d make a nice addition.
I preferred the flavor of this palya, or dry curry, when it was warm — the flavors of tart lime, sweet coconut, and hot cayenne combined and highlighted the fresh vegetables. When it was cold, those flavors took a backseat to the more pronounced cabbage. (My mom liked it cold, though.)
This recipe would be delicious served with grilled chicken, stir-fried tofu, or alone with basmati rice.
Cabbage, Red Pepper, & Zucchini Palya (Dry Curry)
Inspired by Cabbage Pallya with Bell Pepper and Peas
1 small zucchini
1 arrowhead cabbage
1 red pepper
1 Tbsp. olive oil
1/2 tsp. dry ground mustard
1/8 tsp. cayenne pepper
1 tsp. curry powder (I used red roasted masala curry powder)
1/3 c. grated, unsweetened coconut
1/2 c. cilantro, finely chopped
1/4 tsp. salt
Clean and dice zucchini, cabbage, and red pepper. Set aside.
In a large saute pan with a cover, heat olive oil with mustard, cayenne pepper, and curry powder. Stir for a moment to begin cooking the spices, then add the diced vegetables. Stir to coat with the oil, then cover and cook on medium-low heat for 5 minutes.
Uncover and add coconut, juice of the lime, cilantro, and salt. Adjust seasonings to taste. Serve warm.