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RED CABBAGE POTATO CURRY-02

Red Cabbage Potato Curry Recipe

Enjoy a delicious and nutritious Red Cabbage Potato Curry with this easy-to-follow recipe. Packed with flavorful spices and veggies, it's perfect for a cozy weeknight dinner.
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CourseMain
CuisineAsian
CategoryCurry
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings3 Servings
Calories150kcal

Equipment

Ingredients

  • 1 cup chopped potato
  • ½ cup chopped tomato
  • ½ cup chopped onion
  • 2½ cup sliced red cabbage

Spices

Seasoning

  • ½ tbsp ginger garlic paste
  • salt to taste

Oil

  • 1 tbsp vegetable oil

Instructions

  • Heat oil in a pan.
    1 tbsp vegetable oil
  • Once hot, add chopped onions. Cook until they become soft and translucent.
    ½ cup chopped onion
  • Add chopped potatoes and sauté for 5-6 minutes until lightly browned.
    1 cup chopped potato
  • Then, add spices such as turmeric, cumin, coriander, red chili Kashmiri powder, ginger, and garlic paste.
    1 tsp ground turmeric, 1 tsp Ground cumin, 1 tsp kashmiri red chili powder, 1 tsp Ground coriander, ½ tbsp ginger garlic paste
  • Cook spices for a few minutes to allow the spices to release their flavors.
  • Add chopped cabbage to the pot and mix well. Saute it for 2-3 minutes.
    2½ cup sliced red cabbage
  • Add chopped tomato and cook it with the lid covered.
    ½ cup chopped tomato
  • When the tomato is soft, add water and bring to a simmer cook it with the lid on. Simmer for 10-15 minutes until the potatoes and cabbage are tender.
  • Add salt to taste. Serve with rice or naan bread.
    salt to taste

Video

The nutrition information provided is an estimate and may not be exact.

Nutrition

Calories: 150kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 96mg | Potassium: 458mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1083IU | Vitamin C: 50mg | Calcium: 69mg | Iron: 2mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!