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Cabbage Carrot & Onion Curry

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Submitted by tammykae

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

½ 0.5
SMALL SMALL CABBAGE *
3 3
MEDIUM MEDIUM CARROTS
2 2
LARGE LARGE ONIONS
1 15
TABLESPOON ML GHEE (CLARIFIED BUTTER)
½ 2.5
TEASPOON ML CUMIN
¼ 1.3
TEASPOON ML TURMERIC
¼ 1.3
TEASPOON ML MUSTARD SEEDS
¼ 1.3
TEASPOON ML CHILI POWDER
¼ 1.3
TEASPOON ML CORIANDER
¼ 1.3
TEASPOON ML CINNAMON
1 1
X X SALT
to taste *

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. Thirty 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. 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 76 38% 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?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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