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Cabbage, Carrot & Onion Curry

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

35 min
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ small cabbage
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3 medium carrots
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2 large onions
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1 tablespoon ghee (clarified butter)
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½ teaspoon cumin
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¼ teaspoon turmeric
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¼ teaspoon mustard seeds
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¼ teaspoon chili powder
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¼ teaspoon coriander
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¼ teaspoon cinnamon
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
0.5 small cabbage
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3 medium carrots
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2 large onions
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15 ml ghee (clarified butter)
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2.5 ml cumin
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1.3 ml turmeric
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1.3 ml mustard seeds
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1.3 ml chili powder
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1.3 ml coriander
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1.3 ml cinnamon
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1 x salt
to taste
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Directions

Cut the cabbage into small pieces.

In a separate container cut carrots into thin rounds.

Peel onions and cut into small pieces.

In a medium-sized pan sauté the onion with butter or margarine. When onions feel soft, add mustard seeds.

30 seconds after that add cumin powder, coriander powder, and turmeric powder. Mix the spices.

Drop carrots in pan and sauté.

Put the lid on for 5 minutes.

Now add cabbage.

Mix all the vegetables together.

Add cinnamon powder, salt, and chili powder. Put the lid on. Wait for 5 minutes.

Turn over mixture in pan. Make sure the spices don't stick to the bottom of the pan.

Put the lid back on and leave it another 8 minutes. If you want curry to be softer, keep the lid on longer after cooking.

Serve hot or warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 7638% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 57mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 156% Vitamin C 14%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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