Ingredients
8
8 servings
- •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
- •0.5 cup fresh shredded coconut
- •2 tablespoons Indian curry powder
- •0.75 cup coconut milk
- •salt and pepper to taste
- •0.25 cup diced fresh tomato
- •0.25 cup chopped green onions
- •0.25 cup chopped cilantro
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 128
- Carbohydrate: 8g
- Fat: 11g
- Fiber: 3g
- Protein: 1g
- Sugar: 4g
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