Servings: 4
Equipment
Ingredients
- 1 small head cabbage thinly sliced
- 2 tablespoons oil
- 2 cloves garlic minced
- 1-inch piece ginger minced
- 1-2 green chili adjust as per taste (optional)
- 1 sprig curry leaves
- 1 large yellow onion thinly sliced
- 1 large carrot julienned
- 1 bell pepper thinly sliced
- 2 tablespoons curry powder
- 1 teaspoon salt adjust as per taste
- 2 tablespoons cilantro chopped
- 1 tablespoon lemon juice
Instructions
- Thinly slice the cabbage, onion, carrot, and bell pepper. Mince the garlic and ginger.
- In a large pan or wok, heat the oil over medium heat. Add the ginger, garlic, and curry leaves. Saute for about a minute. Next, add the onion and cook until soft and translucent, about 3-4 minutes.
- Add the curry powder and mix well. Let the spices cook for about a minute.
- Add the cabbage, carrot, and bell peppers. Mix well and let it cook for 10-12 minutes. Stir occasionally and cook until the cabbage is tender but still has a little crunch. Add a splash of water if needed to prevent sticking.
- Remove from heat and garnish with fresh cilantro and a squeeze of lemon juice. Serve warm with flatbread or rice.
Notes
Leftovers can be stored in the refrigerator for up to 4-5 days.
Nutrition
Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 668mg | Potassium: 543mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4177IU | Vitamin C: 121mg | Calcium: 108mg | Iron: 2mg
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