Ingredients
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1 tablespoon olive oil
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2 tablespoons butter
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1 small yellow onion, thinly sliced
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1 cup julienned carrots
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1 clove garlic, minced
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1 small head cabbage, sliced
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½ cup fresh shredded coconut
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2 tablespoons Indian curry powder
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¾ cup coconut milk
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salt and pepper to taste
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¼ cup diced fresh tomato
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¼ cup chopped green onions
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¼ cup chopped cilantro
Directions
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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.
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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.
Nutrition Facts (per serving)
| 128 | Calories |
| 11g | Fat |
| 8g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 128 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 8g | 38% |
| Cholesterol 8mg | 3% |
| Sodium 93mg | 4% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 3g | 9% |
| Total Sugars 4g | |
| Protein 1g | 3% |
| Vitamin C 10mg | 11% |
| Calcium 34mg | 3% |
| Iron 1mg | 7% |
| Potassium 205mg | 4% |
* 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.
