Ingredients
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⅓ cup olive oil
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4 carrots, sliced
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1 onion, thinly sliced
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1 teaspoon salt
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½ teaspoon ground black pepper
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½ teaspoon ground ginger
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1 small head cabbage, sliced
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2 cloves garlic, minced
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4 small yellow potatoes, cut into bite-sized cubes
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¼ cup water
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 (per serving)
336 | Calories |
19g | Fat |
41g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 336 | |
% 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.