Cabbage Carrot And Onion Curry Recipes

SAUTEED CABBAGE AND CARROTS

Sauteed Cabbage and Carrots image

Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.

Provided by Jehancancook

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 head cabbage, finely shredded
1 carrot, shredded
2 garlic cloves, crushed
1/2 medium onion, finely chopped
1/2 teaspoon fresh ginger, crushed
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon white vinegar
1 tablespoon canola oil

Steps:

Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

Nutrition Facts : Calories 73.8, Fat 3.7, SaturatedFat 0.3, Sodium 322.5, Carbohydrate 9.9, Fiber 3.5, Sugar 5, Protein 1.9

CABBAGE, CARROT AND ONION CURRY

Cabbage, Carrot and Onion Curry image

Make and share this Cabbage, Carrot and Onion Curry recipe from Food.com.

Provided by lazyme

Categories Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 small cabbage
3 medium carrots
2 large onions
1 tablespoon ghee
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon mustard seeds
1/4 teaspoon chili powder
1/4 teaspoon coriander
1/4 teaspoon cinnamon
salt, to taste

Steps:

Cut the cabbage into small pieces.
In a separate container cut carrots into thin rounds.
Peel onions and cut into small pieces.
In a medium-sized pan saute the onion with butter or margarine.
When onions feel soft, add mustard seeds.
30 seconds after that add cumin powder, coriander powder, and turmeric powder.
Mix the spices.
Drop carrots in pan and saute.
Put the lid on for 5 minutes.
Now add cabbage.
Mix all the vegetables together.
Add cinnamon powder, salt, and chile powder.
Put the lid on.
Wait for 5 minutes.
Turn over mixture in pan.
Make sure the spices don't stick to the bottom of the pan.
Put the lid back on and leave it another 8 minutes.
If you want curry to be softer, keep the lid on longer after cooking.
Serve hot or warm.

Nutrition Facts : Calories 102.1, Fat 3.6, SaturatedFat 2.1, Cholesterol 8.2, Sodium 54, Carbohydrate 17, Fiber 5, Sugar 8.2, Protein 2.5

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