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Ugandan Curried Cabbage
4 tablespoon vegetable oil
1 medium onion, finely diced
2 garlic cloves, minced
2 carrots, peeled and grated
1 green pepper, cut into thin slices
2 teaspoon salt
3 teaspoon curry powder (or you can use 2 teaspoon of turmeric)
1/2 teaspoon ground ginger
2 tomatoes, diced; optional
1 medium head of green cabbage, shredded or cut into think slices
3 tablespoon lemon juice; optional
In a large skillet over medium heat, add about 3 tablespoon of vegetable oil. Once hot, add onions and sauté until transparent, about 5-6 minutes. Then add garlic and cook until fragrant, about 30 seconds.
Add carrots and green pepper, and continue to cook until the carrots are soft, about 5 minutes. Add salt, curry powder and cumin while stirring rapidly, then add cabbage.
Constantly stir for about 5 minutes and then add 2-3 tablespoons of water. Cover pan and let steam on low heat until cabbage is soft and wilted.
Remove from heat a serve.
Serves 6-8 as a side dish