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Savoy Cabbage and Carrot Curry with Cinnamon

4.5
(2 votes)
Rate recipe
Health Score:
79 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 40 mins
Calories:
113
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie113 cal.(5 %)
Protein4 g(4 %)
Fat6 g(5 %)
Carbohydrates11 g(7 %)
Sugar added1 g(4 %)
Roughage5.2 g(17 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K10.3 μg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.3 mg(21 %)
Folate46 μg(15 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C69 mg(73 %)
Potassium476 mg(12 %)
Calcium91 mg(9 %)
Magnesium23 mg(8 %)
Iron0.8 mg(5 %)
Iodine4 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.8 g
Uric acid52 mg
Cholesterol0 mg
Complete sugar11 g
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Ingredients

for
4
Ingredients
28 ozs Savoy cabbage
2 carrots
1 fresh Orange
1 tsp powdered sugar
2 Tbsps olive oil
½ tsp Coriander
½ tsp peppercorns
1 Cinnamon stick
1 pinch ground Star anise
5 ozs Vegetable broth
salt
How healthy are the main ingredients?
Savoy cabbageolive oilcarrotOrangesalt
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Preparation steps

1.

Rinse and core cabbage, cut into strips. Peel carrots and cut into sticks. Grate orange zest and squeeze juice. Combine powdered sugar with oil, crushed coriander, and pepper, cinnamon stick, and star anise.

Heat oil in a pan and saute spices for a few minutes. Add orange juice and a little broth. Add cabbage, orange zest, carrots, season with salt and cook, half-covered, for about 15 minutes on low heat. Add more broth, if needed.

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