Indian Savoy Cabbage and Lentil Curry | Aromatic & Creamy

Remove the outer leaves of the savoy cabbage, cut out the core, and cut the leaves into bite-sized strips. Thoroughly rinse the red lentils in a fine mesh sieve under cold water. Finely dice the onion, garlic, and ginger.

Cook the basmati rice in lightly salted water according to the package instructions, then keep warm.

Heat the ghee in a large pot or Dutch oven. Sauté the diced onion in it over medium heat until translucent. Add the garlic and ginger and sauté for about 1 minute.