Indian Fusion Cabbage Stir Fry

So I was reading and enjoying my "Organic Gardening" magazine when I stumbled upon this recipe that I just HAD to try.... It contained very few ingredients, most of which I already had in my pantry/ fridge...

Recipe Courtesy of Suvir Saran, ( owner and chef of the popular Indian Fusion restaurant in Manhatten, De'vi)

It contains turmeric which is highly medicinal herb with many healing properties.

This picture does not do the colors in this amazing recipe justice but I urge everyone to try it...

• 3 TBSP Canola Oil ( i used coconut oil )
• 1 1/2 tsp. cumin seeds
• 1 tsp. Ground Turmeric Powder
• 3 dried Red Chile Peppers
• 2 cups toasted unsalted peanuts ( can substitute with soynuts )
• 1 ( 3 1/2 lb ) head of cabbage cored and finely chopped
• 2 cups frozen peas
• 1 to 1 1/2 tsp Sea Salt or Kosher Salt

1. Heat the canola/coconut oil with the cumin seeds, turmeric powder, and chile peppers in a large pot or work over medium high heat , stirring ocasssionally, until the chiles become smoky and the cumin seeds start to pop..

2. Add the peanuts and cook for 2 minutes to brown them slightly and heat them up.

3. Add one half of the cabage and all of the peas, stir to combine with the herbs. After about 2 minutes and the cabbage has started to wilt ,, add the remaining cabbage. Cook stirring often, until the volume has reduced by one third and the cabbage looks somewhat browned around the edge . Mix in salt and serve warm or at room temp.