Curry Cabbage

3-4T. Canola Oil
1 small head of green cabbage, finely shredded
2 T. julienned Ginger
3 cloves minced Garlic
2 small serrano Peppers minced
1 bunch Scallions (about 1 cup packed) chopped
1/2 c. chopped Cilantro
5 small red Potatoes (Boiled, cooled, peeled, and diced)

1 T. Coriander seed
1 heaping tsp. Cumin seed
I combine the Cumin and Coriander seed in a skillet and lightly toast. Afterwards, I put into a spice grinder and grind into a fine powder. You can just use already ground spices, but the flavor in whole seed comes through a lot better.
1/2 tsp. Turmeric
1 tsp. salt
1 can of diced tomatoes
1/2 c. yellow mung beans (or yellow lentils) picked over and washed
Fresh ground black pepper
Chopped Cilantro to garnish

- Heat the oil in a large skillet (or wok) over high heat; Add the Garlic, Ginger, Serrano and saute about 2 minutes.
- Add the spices and cook for 1 minute.
- Add Potatoes, stir together.
- Add scallion, cilantro stir together, cook 1 minute.
- Add tomatoes, mung beans, cabbage.
- Reduce heat to medium and stir the ingredients until well mixed, cook until cabbage wilts, 3-4 minutes.
- Cover the pan
- Cook until the cabbage is wilted and dal is tender, 25-30 minutes. Stir occasionally.
- Season with Black Pepper (and salt if needed), garnish with cilantro, serve with white Basmati rice.

elements:
Cabbage = Metal, Mung Beans = Wood, Potato = Metal, Garlic/Ginger/Chili = Metal, Rice = Metal, Canola Oil = Wood