Active time
15 minutesTotal time
20 minutesYield
5 servingsServing Size
1/5 recipeNutrition
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Ingredients
¼ cup olive oil
1 medium onion, diced
2 teaspoon curry powder
4 cloves garlic, minced
½ teaspoon finely chopped fresh thyme
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon ground ginger
2 large tomatoes, diced
3 cups shredded cabbage (yield from about ⅓ head of cabbage)
1 chili pepper, diced and seeds removed
1 large carrot, grated
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 (15-ounce) can of low-sodium baked beans
Salt and pepper to taste
Instructions
- In a large saucepan over medium heat, warm the olive oil. Add the diced onion and stir for 1-2 minutes.
- Add the curry powder, garlic, thyme, smoked paprika, cayenne pepper, and ginger, and stir for 2-3 minutes.
- Add the tomatoes, bell peppers, carrots, and cabbage. Simmer for about 5 minutes, stirring occasionally. Finally, add the baked beans and cook for about 2-3 minutes, stirring often, until fully warmed through. Taste and adjust seasoning, adding salt and pepper if needed. Serve warm.
An Oldways recipe, courtesy of Brianne Brathwaite
Nutrition
Calories: 250Total Fat: 12g
Saturated Fat: 1.5g
Sodium: 280mg
Carbohydrate: 33g
Fiber: 7g
Total Sugar: 14g (Added Sugar: 7g)
Protein: 7g
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