Cabbage Curry

• servings: 8 servings
• active time: 20 minutes
• total time: 30 minutes

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

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.

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

• Calories: 128 kcal
• Total Fat: 11 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 8 mg
• Sodium: 93 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 1 g