Cabbage Curry
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 :
- 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
DIRECTION:
- 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.
