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    You are in: Home / Recipes / Cabbage and Vegetable Curry Recipe
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    Cabbage and Vegetable Curry

    Average Rating:

     4 Total Reviews

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    • on August 08, 2009

      This was wonderful stuff!! We used curry powder and veggie broth, and added in a few extras - some shrimp, broccoli (in place of peas) and a couple of yellow tomatoes that needed to be used. We also added a bit of thai basil. The flavors and textures were very good. Thanks for the great recipe!

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    • on July 30, 2008

      I loved this veggie combinatin; so many different textures! This was simple and very healthy. I used a homemade curry powder for the paste (same amount). The only thing I added was some garlic. There's many other veggies that you could add to this, but it's wonderful just as it is. Thanx for a great veggie curry!

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    • on January 12, 2008

      This made a delightful light lunch, I used mild curry paste and was a little disappointed, guess we are used to a medium or more, if I make it again I will use a stronger curry. I added some sliced mushrooms and a half a bulb of fennel i needed to us up. The combination of veggies was lovely. thanks for posting.

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    • on April 15, 2007

      This was very nice. I kept to the original recipe, but I used curry powder instead, because I already had it on hand. It turned out very good, but I have a feeling the taste would still be a bit different if I had used the curry paste instead.

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    Nutritional Facts for Cabbage and Vegetable Curry

    Serving Size: 1 (216 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 81.7
     
    Calories from Fat 23
    28%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 56.4 mg
    2%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 4.3 g
    17%
    Sugars 6.7 g
    27%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    mild curry paste

    Detailed Nutrition Values About Nutrition Info
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