Goan Vinegar Curry
- Number of Servings: 6
Ingredients
Canola Oil, 2 1tspGinger Root, 3 tspGarlic 4 tspHot Chili Peppers 3 tspCardamom, ground, 1 tsp Cloves, ground, 0.5 tsp Coriander, ground, 1 tbspChili powder, 1 tspCider Vinegar, 1 cupCinnamon, ground, 2 tsp Turmeric, ground, 2 tspTinned Tomatoes, 400 gramsFennel, 300 gramsOnions, raw, 300 gramsCabbage, fresh, 300 gramsYellow Peppers 250 grams Frozen Peas, 250 gramsWater 1 cup
fry onions in oil.
Mix all the spices with enough vinegar to make a paste.
Add to onions and gently fry off.
Add chopped fennel and peppers
Slice cabbage (or cauliflower leaves as I used) and add with the peas.
Add chopped tomatoes, rest of vinegar and the water and simmer gently until the vegetables are cooked through.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user -POOKIE-.
Mix all the spices with enough vinegar to make a paste.
Add to onions and gently fry off.
Add chopped fennel and peppers
Slice cabbage (or cauliflower leaves as I used) and add with the peas.
Add chopped tomatoes, rest of vinegar and the water and simmer gently until the vegetables are cooked through.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user -POOKIE-.
Nutritional Info Amount Per Serving
- Calories: 131.2
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 45.1 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 7.9 g
- Protein: 5.9 g
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