This coconut-infused cabbage curry is straightforward, quick, and effortless. It may be customized to your preferences; try adding fennel, bell peppers, or even chili peppers to give it a little extra zing! It tastes well when poured over rice or with fried fish as a side dish.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
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
- ½ cup fresh shredded coconut
- 2 tablespoons Indian curry powder
- ¾ cup coconut milk
- salt and pepper to taste
- ¼ cup diced fresh tomato
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
Instructions
- 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.
- 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
| Calories | 128 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 1 g |
| Saturated Fat | 8 g |
| Sodium | 93 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the flavors, easy to make and a great side dish. I omitted the carrot because I don’t eat them. didn’t bother with the coconut shreds. don’t skip the cilantro; it really adds to the flavor of the dish. I also added a bit of garam marsala for some heat, and a bit of red pepper powder. may be bland for some that like a lot of spice but can be adjusted accordingly. the overall premise of the recipe is fantastic and can easily just eyeball the ingredients.
I love a good curry. This is like a cross between a curry and a Thai dish! I added some lemon juice, Thai Basil, lemon grass, ginger, even some sugar. Nothing improved it. My mouth is still burning I won’t be making this again.
Very good!! Love this for a nice, winter meal and, actually, I could see it being delicious cold during the summer!
AMAZING! I had to make a few substitutions but they were minor (I used a drained can of diced tomatoes, dried coconut) but the flavor of this is outstanding regardless. It’s going to be a staple from here on out with all of our Indian meals. My family gobbled this up before the curry and made me promise to make it again!
Tastes great. I did not have coconut but it was great with salmon
Loved this! I used what I had on hand which meant no shredded coconut and no fresh tomatoes, but it was delicious anyway. After tasting, I added a sprinkle of cumin and coriander, and stirred in some chili paste & a tiny bit of salsa for heat, as we love strong flavors. So good!
Cooked until most of the liquid was gone. We like fried cabbage well cooked and I had a head of napa from mom’s garden. I made very few changes: used unsweetened dried coconut instead of fresh (you can find that at Indian groceries) and no cilantro (my husband is not a fan), but it would have worked well here. Served as a side dish to grilled t-bones. I am thinking that if you added chicken this would make a fine meal.
I did not follow it exactly, but it was a perfect base to use up a bunch of veggies in my frig. Used Napa cabbage, red cabbage, Bok Choy, some peppers and onions. Came out great and my vegetarian husband ate 3 helpings.
This was a home run! I added about 1 1/2 cups of fresh crab to it. Will make this again! Next time maybe with some chicken.
A delicious vegetable dish and easy to make!
I liked it better after it had sit in the refrigerator overnight to soak up the flavors. I also thought it was good cold. I substituted olive oil for the ghee (clarified butter) for health reasons.
loved it. Very good and healthy also.
Very easy recipe. I added more spices to give it more depth of flavor- Garlic, cumin, paprika, etc. Also didn’t have carrots so I used frozen peas instead. I think we actually liked it better that way. Thanks!
My husband and I loved this recipe BUT I must admit we love INTENSE food. I used 4 cloves of garlic and 1/4 c habanero salsa. I also added 1 c julienned celery and deglazed the pan near the end with 1/4 c dry white wine. We served it with haddock in a lemon-cream sauce. GREAT easy, healthy supper. Thank you, Sonia!
Delicious! I made some slight adjustments: I used 2 tablespoons Indian curry powder and 1 tablespoon regular curry powder (regular curry powder has less heat than Indian curry powder), I put the tomato into the dish when I added the coconut milk, I used 1 can of coconut milk, and I doubled the garlic. My husband is South African and is therefore the curry expert in my house. He thought the recipe was fantastic (but said he would have used 3 tablespoons Indian curry powder). This recipe will be a staple in our house!
I loved this recipe it was so easy to do and delicious! I omited the carrots as Im not a fan and added tofu as the protein as it is healthy and inexpenxsive 🙂 I found the green onions a little overpowering as a garnish but worked much better when I reheated left overs so I would add them earlier next time so they can cook a little. But it was really yummy and I might try adding the hot peppers next time for extra kick 🙂
Needed more coconut milk in my opinion, loved it though! Yum with brown rice/millet mixture on the side.
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 yogurt sauce to top the dish and it was great.
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 yumminess!
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 the recipe!
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.