Coconut Curry Cabbage recipe

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Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, thinly sliced
1 cup julienned carrots
1 clove garlic, minced
1 small head cabbage, sliced
½ cup fresh shredded coconut
2 tablespoons Indian curry powder
¾ cup coconut milk
salt and pepper to taste
¼ cup diced fresh tomato
¼ cup chopped green onions
¼ cup chopped cilantro

Nutrition Info

140.5 calories
carbohydrate: 10.5 g
cholesterol: 7.6 mg
fat: 11.1 g
fiber: 4.3 g
protein: 2.4 g
saturatedFat: 7.6 g
servingSize: -
sodium: 127.2 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder, stir fry for 2 more minutes.

  2. Reduce heat to medium-low, pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.

Recipe Yield

8 servings

Recipe Note

This is a simple quick and easy recipe and is very flexible, adjust ingredients to your taste or try adding fennel or bell peppers, even hot peppers to spice it up a bit! It's excellent with fried fish.

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