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:
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.