Coconut Curry Cabbage

Coconut Curry Cabbage
  • 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


  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.

04/23/2018
Coconut Curry Cabbage, recipe PT15M PT1H 5 455 calories

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