1 full head of cabbage - washed and shredded or chopped
3 carrots - washed and chopped lengthwise
1 red pepper - washed and chopped length wise
20 whole, green chili peppers (you can reduce or increase depending on how spicy you like it)
1 tablespoon of extra virgin olive oil
1 tsp of mustard seed
1/2 tsp of cumin seeds
1.5 tsp of salt
2 tsp of turmeric power
1/2 tsp of cumin powder
1 tsp of coriander powder
1 tablespoon of lemon juice
1/4 cup of chickpea flour
2 tablespoons of coconut palm sugar or maple sugar
5 to 7 dried curry leaves
2) Cover with lid and let pop on low heat.
4) Saute for a few minutes on low/medium heat.
9) Turn heat off after a few minutes.
Calories per serving: 110, Fat: 2g, Carbs: 8g, Fiber: 7g, Sugars: 4g, Protein: 1g, Sodium:338mg