Coconut Curry Cabbage recipe
All Recipes Side Dish Vegetables Tomatoes
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 caloriescarbohydrate: 10.5 gcholesterol: 7.6 mgfat: 11.1 gfiber: 4.3 gprotein: 2.4 gsaturatedFat: 7.6 gservingSize: -sodium: 127.2 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Coconut Curry Cabbage
Directions
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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.