Ingredients30 m servings 265 cals
- Heat vegetable oil in a skillet over medium heat. Cook ground beef until browned and cooked through, 7 to 10 minutes. Transfer cooked ground beef to a plate to drain; reserve remaining oil in skillet.
- Return skillet to medium heat with residual oil. Add onion, garlic, and curry powder; cook and stir until onion is almost tender, 5 to 7 minutes. Stir cooked ground beef and cabbage into onion mixture; stir in ketchup, chutney, and salt. Sprinkle on a little water to prevent burning, but not enough to make the curry wet.
- Cook and stir until cabbage is just tender and flavors have combined, 7 to 10 minutes more.
Per Serving: 265 calories; 13.5 g fat; 19.6 g carbohydrates; 18.1 g protein; 51 mg cholesterol; 774 mg sodium. Full nutrition
ReviewsRead all reviews 5
I followed this recipe exactly. I used Sweet Mango Chutney. If I was to make it again I would try Hot Mango Chutney to add more flavor. It was a touch on the bland side. Definitely need to add s...
3.9.16 I bought the smallest head of cabbage I could find, but maybe it still was too big because all of a sudden, the cabbage was taking over everything (used about 3/4 of the head). Started ...
Used a Madagascar curry powder and it missed the spot, next time I'll use a Bombay powder and add some sweet curry powder to balance it out.
Really yummy. Similar to a dish my mum used to make when I was a kid. That means 60 years ago! Only two changes I made were ground turkey (a little healthier) and fruit chutney (was all I could...