Curry cabbage with mustard seeds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 head large cabbage shreded6 - 8 brocoli flowerettes15 - 20 snap peas1/2 cup chopped yellow onion2 oz firm Tofu cut into 1/2" cubes2 Tbsp Crushed or chopped Garlic2 Tbsp crushed ginger2 Tbsp black mustard seeds1/8 to 1/4 tsp cayenne pepper depending on how hot 1/4 tsp Tumeric6 to 8 black pepper corns2 Tbsp whole cumin seeds1 1/2 tsp whole coriander seeds1/2 cup dry sherry1/2 cup tap watter1/4 to 1/2 tsp salt (Salt to taste)2Tbsp Canola Oil
1. Shred cabbage and set aside
2. Cut up broccoli and place in a separate bowl with the snap peas.
3. Place the cumin, coriander and black pepper seeds into a spice grinder and grind into a powder.
4. Preheat a large skillet pan to medium heat, Add 2 Tbsp. Canola oil. When hot add the mustard seeds and stir.
5. When the seeds begin to pop add the onion and cook until they become soft.
6. Add the crushed garlic and ginger and stir fry for a minute.
7. Reduce heat slightly and add the cumin, coriander, black pepper power, turmeric & cayenne. Stir fry for only a moment.
8. Add the sherry and stir.
9. Add the cabbage and mix well.
10. Cover and cook for 3 minutes until cabbage reduces slightly.
11. Add the water and mix well. Cover and cook until cabbage is soft.
12. Add the Broccoli, Tofu & snap peas. Mix well. Cover and cook until broccoli is cooked but still a little crisp.
13. Salt to taste. Serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user TOM.BROX.
2. Cut up broccoli and place in a separate bowl with the snap peas.
3. Place the cumin, coriander and black pepper seeds into a spice grinder and grind into a powder.
4. Preheat a large skillet pan to medium heat, Add 2 Tbsp. Canola oil. When hot add the mustard seeds and stir.
5. When the seeds begin to pop add the onion and cook until they become soft.
6. Add the crushed garlic and ginger and stir fry for a minute.
7. Reduce heat slightly and add the cumin, coriander, black pepper power, turmeric & cayenne. Stir fry for only a moment.
8. Add the sherry and stir.
9. Add the cabbage and mix well.
10. Cover and cook for 3 minutes until cabbage reduces slightly.
11. Add the water and mix well. Cover and cook until cabbage is soft.
12. Add the Broccoli, Tofu & snap peas. Mix well. Cover and cook until broccoli is cooked but still a little crisp.
13. Salt to taste. Serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user TOM.BROX.
Nutritional Info Amount Per Serving
- Calories: 131.8
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 224.7 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 4.0 g
- Protein: 4.9 g