Veggies Plus Salads
Cabbage Curry
8 servings
servings20 minutes
active time30 minutes
total timeIngredients
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
Serving Size
-
Calories
128 kcal
Total Fat
11 g
Saturated Fat
8 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
8 mg
Sodium
93 mg
Total Carbohydrate
8 g
Dietary Fiber
3 g
Total Sugars
4 g
Protein
1 g
8 servings
servings20 minutes
active time30 minutes
total time