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This is a simple, quick, and easy cabbage curry with coconut. It is very flexible — adjust ingredients to your taste or try adding fennel, bell peppers, or even hot peppers to spice it up a bit! It’s excellent served on top of rice or as a side dish with fried fish.
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
Directions
Step 1
Place a large skillet or wok over high heat. Heat oil and butter until smoking. Add onion, carrot, and garlic; cook and stir until onion begins to soften, about 1 minute. Add cabbage, coconut, and curry powder; stir fry for 2 more minutes.
Step 2
Reduce heat to medium-low; pour in 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 Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 128 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat8g | 38% |
| Cholesterol8mg | 3% |
| Sodium93mg | 4% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber3g | 9% |
| Total Sugars4g | |
| Protein1g | |
| Vitamin C10mg | 49% |
| Calcium34mg | 3% |
| Iron1mg | 7% |
| Potassium205mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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