Green cabbage, peas and chicken curry on brown basmati rice from Vij's at Home: Relax, Honey: The Warmth and Ease of Indian Cooking by Vikram Vij and Meeru Dhalwala

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Accompaniments: Roasted eggplant raita; Spiced pistachios and dates; Curried devilled eggs; Yam and tomato curry; Eggplant and onions sautéed in cloves and black cardamom

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • et12 on November 16, 2025

    This was a really nice recipe. I used sweet cabbage and ended up mixing in the rice. Would be really good with some toasted cashews added in at the end.

  • katiesue28 on January 05, 2022

    Delicious. I doubled the amount of tomatoes, and am glad I did. I may add even more in the future. Easy, veggie-filled, and scrumptious.

  • Rutabaga on November 05, 2017

    This is a good dry curry that still packs plenty of flavor. As you would expect with a curry, it can easily be made in advance, although the peas should be added right before serving. I used savoy cabbage, and loved the way the crinkled shreds soaked up the spices. It's also a very healthful curry, packed with veggies and protein, but without any cream or coconut milk to make it heavy.

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