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."
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Ingredients

50 m servings 140 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

19
  1. 22 Ratings

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Most helpful positive review

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

Most helpful critical review

I thought this needed more curry flavor. I added fresh ginger, cumin and more garlic. I simmered the veggies and coconut mixture longer to let the curry flavor come out, about 10 min. I made a y...

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 ...

I thought this needed more curry flavor. I added fresh ginger, cumin and more garlic. I simmered the veggies and coconut mixture longer to let the curry flavor come out, about 10 min. I made a y...

So delicious! I added green peppers, celery, cauliflower, and russet potato to give it a serious veggie makeover and added an entire can of coconut milk. Served over quinoa. Delicious vegan yumm...

This was very good and I actually toned down the amount of curry so the kids would eat it and they did. Very yummy way to incorporate cabbage into the menu.

This kind of "grows" on you! At first, I wasn't sure if I liked it. Then, I knew I did! To make this, I bought a whole coconut, and made my own coconut milk and chopped coconut! Thanks for t...

Not great at first. I added crystallized ginger and lemon juice and it was ok. I mixed it with some aloo gobi and it was FANTASTIC. Needs some futzing, but we will make it when we make aloo gobi...

My husband loves all things curry and doesn't really like cabbage. Well, he loved it in this recipe! I didn't add in the tomato, green onions, or cilantro since I didn't have any on hand. I a...