Low Fat Cabbage Curry
Transform your weeknight dinners with this vibrant and wholesome Low Fat Cabbage Curry, a guilt-free indulgence packed with bold flavors and aromatic spices. This recipe shines with tender green cabbage simmered to perfection in a savory blend of turmeric, cumin, and garam masala, accented by the tang of fresh tomatoes and a splash of zesty lemon juice. Featuring heart-healthy olive oil and a medley of fresh ingredients, this one-pot dish is perfect for those looking to enjoy a nutritious, low-fat curry without compromising on taste. Ready in just 45 minutes, this versatile curry is ideal served alongside steamed rice or soft flatbreads, making it a comforting addition to your meal rotation. Bursting with antioxidants and brimming with vibrant colors, this vegetarian recipe is sure to please your palate and impress your guests!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 tablespoon Olive oil
- 1 large, finely chopped Onion
- 2 medium, chopped Tomato
- 3 minced Garlic cloves
- 1 inch piece, grated Ginger
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Water
- 2 tablespoons, chopped Cilantro
- 1 tablespoon Lemon juice
Instructions
Cut the green cabbage into quarters, remove the core, and slice the leaves into thin strips.
Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan and sauté for 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 3-4 minutes until they start to soften.
Add the turmeric, coriander, cumin, red chili powder, and garam masala to the pan. Mix well and cook for another 2 minutes to allow the spices to bloom.
Add the sliced cabbage to the pan. Mix well to coat the cabbage with the spice mixture.
Pour in the water, sprinkle with salt and black pepper, and stir to combine everything evenly.
Cover the pan with a lid and let the curry simmer for 15-20 minutes, or until the cabbage is tender, stirring occasionally.
Once the cabbage is cooked through, sprinkle the chopped cilantro over the curry and drizzle with lemon juice.
Stir well and adjust seasoning as necessary. Allow the curry to rest for a few minutes off the heat before serving.
Serve warm, garnished with additional cilantro if desired. This curry pairs well with steamed rice or flatbreads.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4800 mg | 209% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 41.4 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
