Coconut Curry Cabbage
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 ⓘ
- 1/2 cup fresh shredded coconut ⓘ
- 2 tablespoons Indian curry powder
- 3/4 cup coconut milk ⓘ
- salt and pepper to taste ⓘ
- 1/4 cup diced fresh tomato ⓘ
- 1/4 cup chopped green onions ⓘ
- 1/4 cup chopped cilantro ⓘ
Instructions
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
889
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).