Low Sodium Cabbage Curry
Discover the vibrant flavors of this Low Sodium Cabbage Curry, a wholesome dish packed with nutrient-rich ingredients and aromatic spices without relying on salt. Perfect for heart-healthy eating, this recipe transforms humble green cabbage into a comforting, coconut-infused curry that's brimming with fresh garlic, ginger, and ground turmeric. Juicy tomatoes and a hint of heat from green chilies create a robust base, while cilantro and a splash of lemon juice brighten the dish with freshness. Ready in under 40 minutes, it's an ideal choice for weeknight dinners and pairs beautifully with brown rice or quinoa. With bold flavors and minimal sodium, this cabbage curry proves that healthy eating doesn't have to compromise taste!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 tablespoons Olive oil
- 1 large Onion
- 3 large Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 2 medium Tomato
- 2 whole Green chilies
- 1 cup Coconut milk
- 0.5 cup Cilantro
- 1 tablespoon Lemon juice
- 0.5 teaspoon Freshly ground black pepper
Instructions
Begin by finely chopping the cabbage into thin shreds and set aside.
Dice the onion, mince the garlic, and grate the ginger.
Chop the tomatoes and slit the green chilies lengthwise.
In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the pan, stirring for another 2 minutes until fragrant.
Mix in the turmeric, coriander, and cumin powder and stir to combine with the onion, garlic, and ginger. Cook for 1 minute.
Add the tomatoes and green chilies, cooking for 5 minutes until tomatoes are softened.
Stir in the shredded cabbage, ensuring it's well coated with the spice and tomato mixture.
Pour in the coconut milk, stirring to integrate everything. Bring to a gentle simmer.
Cover the pan and let it cook for about 10-12 minutes until the cabbage is tender.
Remove the lid and increase the heat slightly to help thicken the curry, stirring occasionally.
Add the lemon juice and freshly ground black pepper, adjusting seasoning if necessary.
Garnish with chopped cilantro before serving.
Serve hot with brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 59.7 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2016 mg | 43% | |
*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.
