Red Cabbage Curry Recipes
RED CABBAGE, CAULIFLOWER & COCONUT DHAL
Use up your leftover red cabbage and cauliflower at Christmas to make this easy dhal with coconut. It's satisfying, healthy and full of nutrients
Provided by Esther Clark
Categories Dinner, Supper
Time 1h30m
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/gas 4. Toss the cauliflower, 1 tbsp of the oil and some seasoning in a roasting tin. Roast for 25-30 mins, then set aside.
- Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 mins. Add the ginger, garlic, spices and curry leaves and fry for 2 mins. Stir through the lentils and most of the cauliflower. Pour over the stock, bring to the boil, lower to a simmer and cook uncovered for 40 mins. Stir through the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut and coriander and chilli, if using.
Nutrition Facts : Calories 421 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium
RED CABBAGE CURRY
Make and share this Red Cabbage Curry recipe from Food.com.
Provided by Dancer
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam potatoes until tender, set aside.
- Saute onions in oil until translucent.
- Add caraway and curry powder to onions, adding enough water to make a paste.
- Add potatoes, cabbage and carrots and about one half cup of water or stock.
- Cook until cabbage and carrots are just tender.
- Serve hot on bed of brown, basmati or jasmine rice.
Nutrition Facts : Calories 258.3, Fat 4.6, SaturatedFat 0.7, Sodium 89.6, Carbohydrate 51.3, Fiber 9.8, Sugar 12.1, Protein 7.4
RED CABBAGE CURRY
Categories Vegetable
Number Of Ingredients 8
Steps:
- Steam potatoes until tender, set aside. Saute onions in oil until translucent. Add caraway and curry powder to onions, adding enough water to make a paste. Add potatoes, cabbage and carrots and about one half cup of water or stock. Cook until cabbage and carrots are just tender. Serve hot on bed of brown, basmati or jasmine rice.
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