Coconut Curry Cabbage

Coconut Curry Cabbage

19
Sonia H. 1

"This is a simple quick and easy recipe and is very flexible, adjust ingredients to your taste or try adding fennel or bell peppers, even hot peppers to spice it up a bit! It's excellent with fried fish."

Ingredients

50 m {{adjustedServings}} servings 140 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
  2. Reduce heat to medium-low; pour in the 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.
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Reviews

19
  1. 22 Ratings

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this recipe was an instant hit. the family have requested it to be made again. it really tasted great!

We love cabbage and curry but this was lacking something for our taste buds. Added a granny smith apple peeled and sliced and omitted the tomato. This seemed to be what it needed so perhaps ot...

This was exactly what I was craving tonight- something fresh with alot of veggies, spicy, and sweet. I followed the recipe, and served it with grilled chicken spiced with garam masala and white ...