Coconut Curry Cabbage

Coconut Curry Cabbage

19 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    10 m
  • Ready In

    50 m
Sonia H.
Recipe by  Sonia H.

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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)

Rate This Recipe
Paula
11

Paula

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

chrissybrichards
10

chrissybrichards

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 rice. With the fresh cilantro, green onions and tomatoes on top of everything, it was so colorful and a delight to eat.

EILISH40
9

EILISH40

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 others might light to try this adjustment.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 10.5 g
  • 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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