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Cabbage Carrot & Onion Curry
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Rating: 4.1/5 (52 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Indian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 93
% Daily Value**
Total Fat 3g
Saturated Fat 2g
Unsaturated Fat 0g
Cholesterol 8mg
Sodium 77mg
Total Carbohydrate 15g
Dietary Fiber 4g
Sugars 7g
Protein 2g
Vitamin A  86%Vitamin C  67%
Calcium  7%Iron  6%
Potassium  10%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cabbage Carrot & Onion Curry

Recipe Tags: Vegetable Recipes

Date Added: June 09, 2016
This is a simple but very nutritious recipe and very easy to prepare. It is a perfect side-dish for rice and even children would enjoy eating this curry.


1/2 Cabbage small
3 Carrots medium
2 Onions large
1 tablespoon Ghee
1/2 teaspoon Cumin Seed
1/4 teaspoon Turmeric
1/4 teaspoon Mustard Seed
1/4 teaspoon Chili Powder
1/4 teaspoon Cilantro
1/4 teaspoon Cinnamon ground
Salt to taste
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1. Cut the cabbage into small pieces.

2. In a separate container cut carrots into thin rounds.

3. Peel onions and cut into small pieces. In a medium-sized pan saute the onion with butter or margarine.

4. When onions feel soft, add mustard seeds. 30 seconds after that add cumin powder, coriander powder, and turmeric powder.

5. Mix the spices. Drop carrots in pan and saute.

6. Put the lid on for 5 minutes. Now add cabbage.

7. Mix all the vegetables together. Add cinnamon powder, salt, and chili powder.

8. Put the lid on. Wait for 5 minutes. Turn over mixture in pan.

9. Make sure the spices don't stick to the bottom of the pan.

10. Put the lid back on and leave it another 8 minutes.

11. If you want curry to be softer, keep the lid on longer after cooking.

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Dietary Notes:
This recipe is very low-sodium with 76.75mg per serving and low-cholesterol with 8.25mg per serving

This recipe is high in Vitamin A with 86% of your daily recommended intake per serving. This recipe is high in Vitamin C with 67% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cabbage, Mustard, Hot Pepper, Cilantro, Onion allergies.
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