Recipe Details
Ingredients
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⅓cupolive oil
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4carrots, sliced
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1onion, thinly sliced
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1teaspoonground turmeric
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1teaspoonground cumin
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1teaspoonsalt
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½teaspoonground black pepper
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½teaspoonground ginger
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1small headcabbage, sliced
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2clovesgarlic, minced
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4smallyellow potatoes, cut into bite-sized cubes
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¼cupwater
Cooking Directions
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Heat oil in a large pot over medium heat. Add carrots and sauté until slightly softened, about 5 minutes. Add onion; sauté until fragrant, about 2 minutes. Add turmeric, cumin, salt, pepper, and ginger; let seasonings toast until fragrant, about 1 minute.
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Stir cabbage and garlic into the pot; cook, stirring occasionally, until cabbage wilts, about 10 minutes. Stir in potatoes and water; bring to a boil. Reduce the heat to medium-low and simmer, stirring every 10 minutes, until potatoes are tender, about 30 minutes.
Tips
You can reduce the final 30-minute cook time if you cut the potatoes smaller.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories336 | |
| % Daily Value * | |
| Total Fat 19g |
24% |
| Saturated Fat 3g |
14% |
| Sodium 673mg |
29% |
| Total Carbohydrate 41g |
15% |
| Dietary Fiber 9g |
33% |
| Total Sugars 12g |
|
| Protein 6g |
12% |
| Vitamin C 75mg |
83% |
| Calcium 119mg |
9% |
| Iron 2mg |
11% |
| Potassium 653mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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