The holidays are here, and here to stay for a couple of weeks. Like me, I am sure you have been guilty of over-indulging at those numerous lunch and dinner parties that you’ve been attending. That’s OK…one has got to play naughty and nice at times. So long as you can balance out your meals, then you are still on top of your game.
Cabbage & Carrot Masala is my way of playing nice. Over the last couple of years, especially during the holiday season, I’ve decided that my dinners should be really light, and I started exploring different recipes that low calorie, nutritious, and tasty. This is one of those perfect dinner recipes. This is a mildly spicy and somewhat sweet (no added sugar) dry vegetable curry that is usually served with hot rotis or parathas. I may sometimes use it as a filling in my tacos, if it suits my mood.
For other ways of curbing your food enthusiasm during the holiday season, check out our simple tips about mindful eating here.
The good thing about these type of dishes is that there is no hard and fast rule on how to cook them. You can make them wet or dry, as spicy as you like and use as many ingredients (spices and veggie combos) as you like. You can add more vegetables and sprouts (a great addition to any dish!) as in the Sautéed Sprouts and Vegetables recipe. The spices used are slightly different too. For example, there is no ginger and garlic paste in this sprouts recipe. Also, all veggies and sprouts are cooked together at the same time, unlike in the Cabbage & Carrot Masala recipe, where onions are cooked first, then tomatoes and cabbage and carrots are added towards the very end. In either case, the result is a delicious curry that is high in nutrients and low in calories and carbs.
Check out some of our other recipes that are similarly light-weight for those simple meals:
- Aloo Gobi
- Spicy Bell Pepper Potato Medley
- Spiced Purple Sweet Potato Cauliflower Bake
- Easy Colored Pepper and Mushroom Stir Fry
- Carrot, Green Bean, Coconut Saute
Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6, whereas bell peppers (capsicum)are a great source of vitamin A (in the form of carotenoids), 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
- 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
- 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.
- Transfer to bowl and serve hot.