4 Serves
62 Mins
Finely chop your chosen vegetable, such as cabbage or green beans, using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
New ZealandVitamin K
53 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
124 µg / 400 µgCalcium
281 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
737 mg / 4,700 mgSodium
1226 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
16 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat coconut oil in a large skillet or wok over medium heat.
Add mustard seeds and allow them to splutter, then add curry leaves and sauté briefly until fragrant.
Add the chopped vegetables, turmeric powder, and salt to the skillet. Stir well to combine.
Cover the skillet and cook on low heat until the vegetables are tender, adding a splash of water if necessary.
Stir in the fresh grated coconut and black pepper. Cook for a final few minutes to meld the flavors, then serve hot.
6
g28
g3
g
Libyan