Goan Vinegar Curry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Goan Vinegar Curry calories by ingredient
Number of Servings: 6
Ingredients
-
Canola Oil, 2 1tsp
Ginger Root, 3 tsp
Garlic 4 tsp
Hot Chili Peppers 3 tsp
Cardamom, ground, 1 tsp
Cloves, ground, 0.5 tsp
Coriander, ground, 1 tbsp
Chili powder, 1 tsp
Cider Vinegar, 1 cup
Cinnamon, ground, 2 tsp
Turmeric, ground, 2 tsp
Tinned Tomatoes, 400 grams
Fennel, 300 grams
Onions, raw, 300 grams
Cabbage, fresh, 300 grams
Yellow Peppers 250 grams
Frozen Peas, 250 grams
Water 1 cup
Directions
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-.