Chili Cabbage and Coconut
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| Chili Cabbage and Coconut1 |
Preparation time: 5 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients***
Cooking time: 20 minutes
Servings: 4
Ingredients***
3 tablespoons olive oil
1 spring curry leaves, chopped
1 teaspoon mustard seeds, crushed
1 green cabbage head, shredded
4 green chili peppers, chopped
½ cup coconut flesh, grated
Salt and black pepper to the taste
Directions:
1. Heat up a pan with the oil over medium heat, add the curry leaves, mustard seeds
and the chili peppers and cook for 5 minutes.
2. Add the rest of the ingredients, toss and cook for 15 minutes more.
3. Divide the mix between plates and serve as a side dish.
Nutrition: calories 221, fat 5.5, fiber 11.1, carbs 22.1, protein 6.7
1 teaspoon mustard seeds, crushed
1 green cabbage head, shredded
4 green chili peppers, chopped
½ cup coconut flesh, grated
Salt and black pepper to the taste
Directions:
1. Heat up a pan with the oil over medium heat, add the curry leaves, mustard seeds
and the chili peppers and cook for 5 minutes.
2. Add the rest of the ingredients, toss and cook for 15 minutes more.
3. Divide the mix between plates and serve as a side dish.
Nutrition: calories 221, fat 5.5, fiber 11.1, carbs 22.1, protein 6.7
Eggplant and Bell Pepper Mix
Preparation time: 10 minutes Cooking time: 45 minutes
Servings: 4
Ingredients:
2 green bell peppers, cut into strips
2 eggplants, sliced
2 tablespoons tomato paste
Salt and black pepper to the taste
4 garlic cloves, minced
¼ cup olive oil
1 tablespoon cilantro, chopped
1 tablespoon chives, chopped
Directions:
1. In a roasting pan, combine the bell peppers with the eggplants and the rest of the
ingredients, introduce in the oven and cook at 380 degrees F for 45 minutes.
2. Divide the mix between plates and serve as a side dish.
Nutrition: calories 207, fat 13.3, fiber 10.5, carbs 23.4, protein 3.8
2 green bell peppers, cut into strips
2 eggplants, sliced
2 tablespoons tomato paste
Salt and black pepper to the taste
4 garlic cloves, minced
¼ cup olive oil
1 tablespoon cilantro, chopped
1 tablespoon chives, chopped
Directions:
1. In a roasting pan, combine the bell peppers with the eggplants and the rest of the
ingredients, introduce in the oven and cook at 380 degrees F for 45 minutes.
2. Divide the mix between plates and serve as a side dish.
Nutrition: calories 207, fat 13.3, fiber 10.5, carbs 23.4, protein 3.8
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