Spicy Curry Cabbage
Spicy Curry Cabbage - Asian-style cabbage with a spicy bite
Healthy, because
Even smarter
Nutritional values
Now it's getting hot: Essential oils and "spice" from ginger, curry paste, and garlic together with plenty of vitamin C support the body's defenses. In addition, the pungent substances from the root stimulate the formation of digestive juices in the stomach, bile, and liver.
Fancy some variation? Go ahead: Instead of peanuts, cashews are also delicious, and you can have a little more of ginger and curry paste!
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 1 pc fresh ginger (about .75 oz)
- 1 red chili pepper
- 18 ozs potatoes
- 1 small Green cabbage (about 26 oz)
- 2 Tbsps olive oil
- 2 tsps red Curry paste (depending on the spiciness)
- 14 ozs Canned tomatoes
- 9 ozs Vegetable broth
- salt
- peppers
- 1 pinch cane sugar
- 3 stalks flat-leaf parsley
- 2 ozs unsalted Shelled peanut
Kitchen utensils
Preparation steps
Peel onions, garlic and ginger and chop finely.
Rinse chile pepper and halve lengthwise. Remove seeds and ribs, rinse again and thinly slice.
Rinse, peel and dice potatoes.
Quarter cabbage, cut out core and thinly slice. Rinse and drain.
Heat oil in a large, wide-mouthed pot or a wok over medium heat. Add onions, garlic, ginger and chile pepper and sauté. Stir in curry paste and cook briefly.
Add potatoes and cabbage. Sauté briefly, stirring constantly. Add tomatoes, along with their liquid, and mash lightly with a fork.
Pour in vegetable stock. Season with salt, pepper and 1 pinch sugar. Cover and cook over medium heat, about 20 minutes.
Meanwhile, rinse parsley, shake dry and remove leaves from stems. Finely chop leaves.
Coarsely chop peanuts. Season curry to taste. Serve sprinkled with parsley and peanuts.
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