Here is a recipe for a filling curry that can be served with rice as lunch.Roasted and ground peanuts are used in this. Plain peanut butter may also be used.
1 1/2 cup of steamed cabbage( shredded )
3 tbsp of peanut powder( ground peanuts or plain peanut butter)
1 to 2 tbsp of oil
1 tsp cumin seeds
1 tsp mustard seeds
1 dry red chilli, cut into about 1 inch pieces
a few curry leaves(optional)
salt to taste
a pinch of turmeric(optional)
1 tsp chilli powder/ flakes ( skip if not necessary)
1 tbsp tamarind paste/ sauce
1 tsp brown sugar( sweetener)
1 tbsp mustard paste( add more if it is better that way)
In a deep pan, add oil, red chilli, cumin and mustard seeds. Let the mustard seeds splutter. Cover if necessary. Next add cabbage , curry leaves, salt and turmeric. Cover and cook on low heat for two minutes. Now add tamarind paste, sugar and cook for two to three minutes. Add a few spoons of water if the curry is dry. Mix peanut powder, mustard paste and chilli flakes in a cup and add it to the pan . Cook for two minutes. Turn off the heat. Let it stand for a minute. Serve hot with rice.