** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
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.