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Cabbage Curry

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This easy to prepare cabbage curry is made with mixed vegetables and flavored with added coconut. Luscious and savory with garlic and onions for flavor, the cabbage curry can be served over rice, noodles or spaghetti for a great meal with an Indian twist to it.
  Oil 2 Tablespoon
  Salt 1 Teaspoon
  Curry powder 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Cabbage 1 Pound, grated (Use Green Cabbage, About 4 Cups)
  Carrots 2 , coarsely grated (About 6 Inch Long)
  Onion 1 Small, finely chopped (About 1/4 To 1/3 Cup)
  Canned shredded coconut 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)

In 10-inch skillet over low heat stir together well oil, salt, curry powder, and garlic.
Add vegetables; stir well to coat with oil mixture.
Stir in coconut and water; cover.
Simmer, stirring a few times, until there is no liquid and vegetables are tender-crisp, about 5 minutes.
Be careful not to scorch; if necessary, add a tablespoon or two of water.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 589 Calories from Fat 340

% Daily Value*

Total Fat 39 g60%

Saturated Fat 10.3 g51.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2118.7 mg88.3%

Total Carbohydrates 60 g20%

Dietary Fiber 22.1 g88.3%

Sugars 27.1 g

Protein 11 g21.1%

Vitamin A 418.5% Vitamin C 309.5%

Calcium 31.1% Iron 35%

*Based on a 2000 Calorie diet

Cabbage Curry Recipe