Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 2 tbspSunflower oil
- 150 gOnion, diced
- 180 gRed bell pepper, diced
- 250 gCarrots, coarsely grated
- 200 gCabbage, thinly sliced
- 2 cloveGarlic, minced
- 2 tspCurry powder, certified gluten-free
- ¼ tspChili flakes
- 400 gCanned chopped tomatoes
- 240 gCanned white beans, drained
- ½ tspFine salt
- 100 mlWater
Make it
- Heat the oil in a wide saucepan over medium heat. Cook the onion and pepper for 7 minutes until softened.
- Add the carrots, cabbage, garlic, curry powder and chili flakes. Stir for 3 minutes until the vegetables begin to wilt and the spices smell fragrant.
- Add the tomatoes, beans, salt and water. Simmer partly covered for 15 minutes, stirring occasionally, until the cabbage is tender and the sauce is thick.
- Uncover for another 2–3 minutes if needed to remove excess liquid. Serve warm or allow to cool briefly for a room-temperature side.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.