Coconut Curry Cabbage -if you loves curried dishes, you will be amazed
Coconut Curry Cabbage
to think that just a touch of curry powder can make cabbage taste this delicious is nothing short of a miracle. if you loves curried dishes, you will be amazed at how luscious the Creamy Indian Curried Cabbage variation tastes, where yogurt and a touch of coconut extract duplicate the rich taste of coconut milk.
MAKES 4 SERVINGS
2 teaspoons canola oil
1 medium white onion, sliced
1½ teaspoons curry powder
½ teaspoon salt
4 to 5 cups (½ medium head) green cabbage, shredded
¼ cup water
1/4 cup low fat plain yogurt
1 tsp brown sugar substitute
1/2 tsp coconut extract
1. Heat the oil in a large skillet over medium-high heat. When hot, sauté the onion for 5 minutes, or until slightly soft. 2. Add the curry powder and salt and cook an additional 30 seconds. 3. Add the cabbage and water to the skillet. Cover and cook an additional 3 minutes, or until liquid is evaporated and the cabbage is soft and tender. Or try this: Creamy Indian Curried Cabbage: Once the cabbage is wilted, remove from heat
.....and add ¼ cup low-fat plain yogurt, 1 teaspoon brown sugar, and ¼ teaspoon coconut extract.
Mix to combine and serve. (Adds 10 calories, 2 grams of carbohydrate, and 1 gram of protein per serving.)
NUTRITION INFORMATION PER SERVING (½ CUP) Calories 60 | Carbohydrate 8g (Sugars 5g) | Total Fat 2.5g (Sat Fat 0g) | Protein 2g | Fiber 3g | Cholesterol 0mg | Sodium 310mg | Food Exchanges: 1 Vegetables | Carbohydrate Choices: ½ | Weight Watcher Point Comparison:
Koch, Marlene (2010-02-02). Eat What You Love
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