This is a simple, quick, and easy cabbage curry with coconut. It is very flexible — adjust ingredients to your taste or try adding fennel, bell peppers, or even hot peppers to spice it up a bit! It's excellent served on top of rice or as a side dish with fried fish.
Ingredients
- olive oil: 1 Tbsp
- butter: 2 Tbsp
- yellow onion: 1 piece (sliced)
- carrots: 1 cup (julienned)
- clove garlic: 1 piece (minced)
- head cabbage: 1 piece (sliced)
- shredded coconut: 0.5 cup (fresh)
- Indian curry powder: 2 Tbsp
- coconut milk: 0.75 cup
- salt and pepper: (to taste)
- fresh tomato: 0.25 cup (diced)
- green onions: 0.25 cup (chopped)
- cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
-
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.
