Peanut and Cabbage Curry
|Onions||4 Medium, chopped|
|Garlic||4 Clove (20 gm), minced|
|Peanuts||1 Cup (16 tbs)|
|Ground cumin||2 Teaspoon|
|Garam masala||1 Teaspoon|
|Ground coriander||1 Tablespoon|
|Potatoes||2 Medium, diced|
|Mushrooms||4 Cup (64 tbs), sliced|
|Tomatoes||4 Medium, chopped|
|Shredded cabbage||4 Cup (64 tbs)|
|Tomato juice/Water||1 Cup (16 tbs)|
|Yogurt||1 Cup (16 tbs)|
In heavy skillet, saute onions, garlic, peanuts and spices together in oil until onions are tender.
Add potatoes, saute for 2 minutes or so, then add mushrooms and tomatoes and finally the cabbage.
Stir vegetables to coat them with spice mixture, add tomato juice or water, then cover skillet and steam for 5 or 10 minutes until cabbage is tender but still green and firm.
Serve immediately accompanied by yogurt, over brown rice.
Serving size: Complete recipe
Calories 2770 Calories from Fat 1538
% Daily Value*
Total Fat 178 g273.9%
Saturated Fat 27.4 g137.2%
Trans Fat 0 g
Cholesterol 29.4 mg9.8%
Sodium 468.2 mg19.5%
Total Carbohydrates 254 g84.8%
Dietary Fiber 58.9 g235.7%
Sugars 91 g
Protein 88 g176.5%
Vitamin A 147.7% Vitamin C 603.4%
Calcium 114.2% Iron 128.4%
*Based on a 2000 Calorie diet