WHAT'S FOR DINNER? NEW MEXICAN TWIST ON AN INDIAN DISH: CABBAGE KOORA

I had to alter this Indian recipe quite a bit since I didn't know what half the ingredients from India was and because Canaan & I are both allergic to coconut. But this is why I love cooking because you can take any recipe and make it into your own creation.

NEW MEXICAN TWIST ON AN INDIAN DISH: 
 CABBAGE KOORA

3 T oil

3 T onion

1/4 C red chile paste or powder

(I used the red chile I made a few weeks ago.)

1 t mustard powder

1 t curry

4 green chiles, minced

1 head cabbage, shredded, finely chopped or minced in a food processor

1/4 C frozen peas (optional)

salt & pepper, to taste

Heat oil in large skillet or saucepan over medium-high heat.

Add onion, red chile, mustard & curry; cooking until tender, stirring occasionally.

Add green chilies; cook another minute, stirring.

Add cabbage and cook for 10 minutes until desired texture.

You can eat this healthy dish all by itself, with rice, with a tomato sauce, etc.