Nutrition Facts for Low sodium cabbage curry

Low Sodium Cabbage Curry

Delight in the vibrant flavors of this Low Sodium Cabbage Curry, a wholesome and heart-healthy dish packed with warming spices and creamy coconut milk. This easy-to-make curry features tender shredded cabbage simmered with aromatic garlic, ginger, and a fragrant blend of turmeric, coriander, and cumin. Sweet tomatoes and a touch of heat from green chilies elevate the flavor, while a splash of lemon juice and fresh cilantro add a zesty, herbaceous finish. With just 15 minutes of prep time and a simple one-pan cooking method, this flavorful recipe is perfect for busy weeknights. Serve it alongside brown rice or quinoa for a nourishing, low-sodium meal the whole family will love.

Nutriscore Rating: 78/100
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Image of Low Sodium Cabbage Curry
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Servings: 4

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

Directions

Step 1

Begin by finely chopping the cabbage into thin shreds and set aside.

Step 2

Dice the onion, mince the garlic, and grate the ginger.

Step 3

Chop the tomatoes and slit the green chilies lengthwise.

Step 4

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.

Step 5

Add the minced garlic and grated ginger to the pan, stirring for another 2 minutes until fragrant.

Step 6

Mix in the turmeric, coriander, and cumin powder and stir to combine with the onion, garlic, and ginger. Cook for 1 minute.

Step 7

Add the tomatoes and green chilies, cooking for 5 minutes until tomatoes are softened.

Step 8

Stir in the shredded cabbage, ensuring it's well coated with the spice and tomato mixture.

Step 9

Pour in the coconut milk, stirring to integrate everything. Bring to a gentle simmer.

Step 10

Cover the pan and let it cook for about 10-12 minutes until the cabbage is tender.

Step 11

Remove the lid and increase the heat slightly to help thicken the curry, stirring occasionally.

Step 12

Add the lemon juice and freshly ground black pepper, adjusting seasoning if necessary.

Step 13

Garnish with chopped cilantro before serving.

Step 14

Serve hot with brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size (1150.2g)
Amount per serving % Daily Value*
Calories 699.7
Total Fat 31.5g 0%
Saturated Fat 4.9g 0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg 0%
Sodium 2480.5mg 0%
Total Carbohydrate 102.1g 0%
Dietary Fiber 18.8g 0%
Total Sugars 59.7g
Protein 13.2g 0%
Vitamin D 0IU 0%
Calcium 335.0mg 0%
Iron 8.8mg 0%
Potassium 2016.4mg 0%
*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.

Source of Calories

Fat: 38.1%
Protein: 7.1%
Carbs: 54.8%