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
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

Directions:
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.

Coconut Curry Cabbage

Rating: 4.36/5

Preparation Time: 40 m
Cooking Time: 10 m
Total Time: 50 m

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