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Categories:
olive oil butter yellow onion carrots clove garlic head cabbage coconut curry powder coconut milk salt tomato green onions cilantro
Viewed: 35 - Published at: 3 years agoIngredients
- 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
- 1/2 cup fresh shredded coconut
- 2 tablespoons Indian curry powder
- 3/4 cup coconut milk
- salt and pepper to taste
- 1/4 cup diced fresh tomato
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Method
- 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.
- 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.