Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 sm Cabbage, julienned
- 3 med Carrots, cut in thin rounds
- 2 lrg Onions, cut in thin slices
- 1 Tbsp. Ghee
- 1/2 tsp Cumin
- 1/4 tsp Turmeric
- 1/4 tsp Mustard seeds
- 1/4 tsp Chili pwdr
- 1/4 tsp Coriander
- 1/4 tsp Cinnamon pwdr Salt, to taste
Direcciones
- In a medium-sized pan saute/fry onion with butter. When onions feel soft, add in mustard seeds, cook 30 seconds, add in cumin pwdr, coriander pwdr and turmeric pwdr. Mix spices. Drop carrots in pan and saute/fry. Put the lid on for 5 min. Add in cabbage. Mix all the vegetables together. Add in cinnamon pwdr, salt, and chili pwdr. Put the lid on. Wait for 5 min. Turn over mix in pan. Make sure the spices do not stick to the bottom of pan. Put the lid back on and leave it another 8 min. If you want curry to be softer, keep the lid on longer after cooking. Serve warm or possibly hot.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 32 | 34% |
| Total Fat 3.6g | 5% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 46mg | 2% |
| Potassium 365mg | 10% |
| Total Carbs 14.91g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.12g | 5% |
| Protein 2.19g | 4% |
