Curry cabbage with mustard seeds
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Curry cabbage with mustard seeds calories by ingredient
Introduction
Makes about 6, 1 cup serving sizes. about 135 calories per serving. Indian fusion cabbage dish. Low calorie and vegetarian. Could be a main dish or a side dish. For a main dish add more Tofu to increase the protien. Makes about 6, 1 cup serving sizes. about 135 calories per serving. Indian fusion cabbage dish. Low calorie and vegetarian. Could be a main dish or a side dish. For a main dish add more Tofu to increase the protien.Number of Servings: 6
Ingredients
-
1/2 head large cabbage shreded
6 - 8 brocoli flowerettes
15 - 20 snap peas
1/2 cup chopped yellow onion
2 oz firm Tofu cut into 1/2" cubes
2 Tbsp Crushed or chopped Garlic
2 Tbsp crushed ginger
2 Tbsp black mustard seeds
1/8 to 1/4 tsp cayenne pepper depending on how hot
1/4 tsp Tumeric
6 to 8 black pepper corns
2 Tbsp whole cumin seeds
1 1/2 tsp whole coriander seeds
1/2 cup dry sherry
1/2 cup tap watter
1/4 to 1/2 tsp salt (Salt to taste)
2Tbsp Canola Oil
Directions
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.
