This Apricot Ginger Sunflower Butter Cabbage Curry is a quick and easy dish to make if you have pre made curry sauce base in the fridge or the freezer. Making your own curry sauce base is quite a simple process then you can add other ingredients to give your curry the flavor you want. The curry base here is the Nightshade Free Apricot Ginger Curry. Find the full recipe here. Or just read on for quick recipe version
To make this Apricot Ginger Curry Sauce Base which you can freeze in blocks enough for 4 curry meals you’ll need 1 and 1/2 cups dried apricots, soaked and diced, 2 cups fresh grated ginger, 2 green apples, diced, 6 tablespoons fresh grated turmeric, grated whole orange skin and it’s juice
At medium heat in a pot, add 2 tablespoons oil of choice and warm it up. Add the ginger and let it cook for about 2 minutes then add the apples. Let it cook for a further 2 minutes or till the apples start to lose crispness. Turn occasionally with your cooking spoon. Add apricots and continue to turn. Add turmeric and grated orange peel. Mix it all up, add the juice from your orange and 2 cups of water. Mix and cover and let it cook and reduce to a thick sauce. Once it’s done let it cool. You can keep your sauce in a jar for about a week or freeze it. 4 tablespoons of curry sauce is enough for one meal. Once you have your sauce in place your curry nights can be quick and easy.
SUNFLOWER BUTTER CABBAGE ZUCCHINI CURRY
To make this Nutty but Nut free Cabbage Zucchini Curry you’ll need
4 to 6 Servings
4 tablespoons apricot ginger curry sauce(or frozen block of sauce), 1 cup toasted sunflower seeds with a few pumpkin seeds mixed in /or 3 to 4 pre made sunbutter or even any nut butter of choice, 1/4 large cabbage sliced, 1 zucchini sliced, 1 or 2 teaspoons maple syrup or honey, 2 tablespoons olive oil, 1/2 a teaspoon ground ginger, 1 cup water
If you’re using sunflower seeds toast them on the stove top in a pot at medium heat or do the in the oven. On the stove top just warm up the pot or pan and add the seeds. No need for oil. Keep turning until they start to look a toasty brown. Take them off the heat and let them cool. Add about 3/4 of the seeds to a blender and half a cup of water and blend.
Rinse your blender with the remaining half a cup of water and save it to add on to your sauce
Mix the blended sunflower seeds, curry sauce, maple syrup or honey, salt, ginger and the other half a cup of water and bring to a simmer. Taste your sauce, add more sweetness, or ginger, or salt to your taste. You can add other ingredients like black pepper, chili, herbs, anything really within your protocol, even more nut or seed butter and even coconut cream. Beware though that some additions may not be night shade free for those that have problems with nightshades. I didn’t add anything else extra to this curry recipe. It’s your curry your way once you have the sauce base.
Once you’re happy with the taste add the remaining water to it and the cabbage. Cover and let it come to a simmer. Cook for about 3 minutes and add the zucchini at the end, and immediately turn off the cooker. The zucchini will cook from the hot sauce and the still warm cooker. This is to avoid overcooking the zucchini. Leave the curry on the stove top for 10 to 15 minutes. It will thicken as it cools down.
Once it’s ready to serve add olive oil, and the remaining toasted sunflower seeds for that extra crunchy nuttiness.
You can have this cabbage as a side dish with your rice, over your favorite bread or over a baked sweet potato.
Simple and Nourishing Apricot Ginger Sunflower Butter Cabbage Curry
- 4 tablespoons Apricot Ginger Curry Sauce
- 1/4 cabbage sliced
- 1 zucchini sliced
- 1 cup toasted sunflower seeds with a few pumpkin seeds
- 2 tablespoons olive oil
- 1/2 a teaspoon ground ginger
- 2 teaspoons maple syrup
- Toast the sunflower seeds till they start to turn brown on the stove top or oven
- Let them cool and put 3/4 a cup of seeds to a blender with half a cup of water and blend
- Rinse out blender with half a cup of water to add to sauce
- In a pot mix the blended seeds, curry sauce,maple syrup, salt and ground ginger and the water from blender
- Bring to a simmer, taste and tweak your curry
- Add cabbage, cover with a lid and let it cook for 3 to 4 minutes
- Add the Zucchini and turn off the stove and let it continue to cook on the cooling stove
- After about 10 to 15 minutes it should be cooling and thickened.
- Add olive oil and crunchy seeds just before serving.
- Serve on bread, rice, sweet potato or whichever way you like.