GLUTEN FREE CABBAGE CURRY

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.9
  • Total Fat: 10.6 g
  • Cholesterol: 204.2 mg
  • Sodium: 542.6 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 41.6 g

View full nutritional breakdown of GLUTEN FREE CABBAGE CURRY calories by ingredient



Number of Servings: 4

Ingredients

    1LB RAW SHRIMP
    1LB RAW PACIFIC COD
    6 CUPS CABBAGE SHREDDED
    2 MEDIUM CARROTS JULIENNED
    4 CUPS FRESH SPINACH
    1/3 CUP CHICKEN BROTH
    2 T EXTRA VIRGIN COCONUT OIL
    1 1/2 t FRESH GINGER ROOT GRATED
    1 T CURRY POWDER
    1/2 t SALT
    1/4 CUP COCONUT MILK


Tips

Serve with lime wedges.


Directions

Slice fish into 1/2x2" strips. Heat an extra large frying pan or wok on medium high. Add oil, broth, cabbage and carrot. Braise cabbage and carrots for 5-6 minutes until softened. Move cabbage and carrots to the outer edges of the pan and add the seafood to the middle. Sprinkle ginger, salt and curry powder over the ingredients in the pot and stir gentle to evenly coat. Continue cooking until the seafood ins completely cooked. The shrimp will be pink and the cod will start to flake apart, about 5-6 minutes. Add spinach and toss to wilt. Add milk and stir to combine. Cook for an additional 2 minutes until milk thickens slightly.

Serving Size: 4 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DANADELICIOUS.