Cabbage & Carrot Masala is an easy, mildly spiced recipe that pairs very well with roti. Over the last couple of years (more so during the holiday season) I decided that my dinners should be light. I started exploring different recipes that are low calorie, nutritious, and tasty. This is one of those perfect dinner recipes. This is a mildly spicy and somewhat sweet, dry curry that is usually served with hot rotis or parathas. I sometimes use it as a filling in my tacos too.
Holidays
The holidays are here. This is the time when most of us could over-indulge at those numerous lunch and dinner parties. Granted it is far less likely this year, given the pandemic. We’re meeting very few close friends, but we certainly aren’t going easy on food and drink! So, I try to balance it out with some light meals and make sure I’m on top of my diet. While on this topic, I’d like to recommend our simple tips about mindful eating here.
This Recipe
The good thing about this recipe is that there is no hard and fast rule on how to cook them. You can make it wet or dry, as spicy as you like. I typically look at what veggies I have in my fridge and then decide what the best combination would be. You can’t go wrong with cabbage. It goes well with a lot of other veggies like, carrots, green beans, bell pepper and such. I used this combo of cabbage and carrots for the first time. It was a Friday afternoon, and these were the only veggies I had in my fridge!
Pairing with Roti
For the most part, my dinners comprise of two small rotis, a curry and a salad. This is a delicious and light meal, especially dinners. I have realized that cutting out grains completely, wasn’t working for me. This meant I would need to be mindful of my overall calorie and carb intake. My adding more veggies and making smaller rotis I have managed to stay on top.
Check out some of our other recipes that are similarly light-weight for those simple meals:
- Easy Mung Sprouts Masala
- Delish Bell Pepper & Eggplant Sauté!
- Fresh Fenugreek Eggplant Sauté
- Aloo Gobi
- Kala Chana-Spinach Curry
- Chana Masala-Spiced Chickpeas Curry
- Yummy Green Beans & Potato Curry
- Baingan Bartha-Roasted Eggplant Curry
- Bottle Gourd Fenugreek Curry
- Bhindi (Okra) Masala
- Bhindi (Okra) Ki Bhujia
- Cabbage & Green Beans Poriyal
Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. Carrots are rich in vitamin A, Vitamin C, Vitamin K, and potassium. Combined together in this delicious recipe, they are sure to take your health on its wonderful journey forward.
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Cabbage & Carrot Masala
Ingredients
- 1/2 Cup Onion - Fine cut
- 1/2 Cup Tomato - Fine cut
- 1/2 Cup Carrots - Fine cut
- 4 Cups Cabbage - Fine cut
- 1/2 Teaspoon Ginger & Garlic Paste - Fresh ground
- 1 Teaspoon Mustard Seeds
- 1/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Red Chili Powder - Or cayenne pepper. To taste
- 1/2 Teaspoon Coriander Powder
- 1/4 Teaspoon Garam Masala
- 1/2 Teaspoon Sea Salt - Or to taste
- 1/2 Tablespoon Coconut Oil
Instructions
- Heat oil in pan. Once the oil gets hot, add mustard seeds and allow them to crackle. Add onion, ginger garlic paste and stir well
- When the onions turn slightly brown, add turmeric, chili powder and tomatoes and mix well. Add salt and keep stirring for a few minutes, allowing the tomatoes to cook. Now add coriander powder and garam masala. Continue stirring for another minute.
- Add chopped cabbage and carrots to the pan, mix well.
- Set a lid on and allow the vegetables to cook for 2 minutes on medium flame.
- Take the lid off, stir, cover and repeat the process, until the vegetables are crisply cooked.
- Serve hot with Wholesome Methi (Fenugreek) Paratha.
