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Cabbage Curry

4

30 min

Cabbage Curry

Cabbage Curry Photo 1

Time

30 min

Serving

8 persons

Calories

128

Rating

4.00★ (33)

Cuisine

Author: Victoria Buriak
This is a simple, quick, and easy cabbage curry with coconut. It is very flexible — adjust ingredients to your taste or try adding fennel, bell peppers, or even hot peppers to spice it up a bit! It's excellent served on top of rice or as a side dish with fried fish.

Ingredients

  • olive oil: 1 Tbsp
  • butter: 2 Tbsp
  • yellow onion: 1 piece (sliced)
  • carrots: 1 cup (julienned)
  • clove garlic: 1 piece (minced)
  • head cabbage: 1 piece (sliced)
  • shredded coconut: 0.5 cup (fresh)
  • Indian curry powder: 2 Tbsp
  • coconut milk: 0.75 cup
  • salt and pepper: (to taste)
  • fresh tomato: 0.25 cup (diced)
  • green onions: 0.25 cup (chopped)
  • cilantro: 0.25 cup (chopped)

Metric Conversion

Stages of cooking

Cabbage Curry Photo 21
Cabbage Curry Photo 32
  1. 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.
    Cabbage Curry Photo 2
  2. 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.
    Cabbage Curry Photo 3

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