coconut curry cabbage
Dinner
Coconut Curry Cabbage
Shredded cabbage cooked in a coconut milk and curry sauce with mustard seeds and chilies. A tasty, low-carb side or light vegetarian main that’s quick and packed with flavor.
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
Directions
- 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.
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