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.

Recipe Summary

prep:
40 mins
cook:
10 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

141 calories; protein 2.4g; carbohydrates 10.5g; fat 11.1g; cholesterol 7.6mg; sodium 127.2mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2006
this recipe was an instant hit. the family have requested it to be made again. it really tasted great! Read More
(12)

Most helpful critical review

Rating: 3 stars
11/28/2011
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. Read More
(8)
31 Ratings
  • 5 star values: 16
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/11/2006
this recipe was an instant hit. the family have requested it to be made again. it really tasted great! Read More
(12)
Rating: 5 stars
04/14/2008
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 rice. With the fresh cilantro green onions and tomatoes on top of everything it was so colorful and a delight to eat. Read More
(11)
Rating: 4 stars
07/12/2008
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 others might light to try this adjustment. Read More
(11)
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Rating: 3 stars
11/27/2011
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. Read More
(8)
Rating: 5 stars
02/08/2011
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! Read More
(4)
Rating: 5 stars
04/30/2008
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 added some cooked shrimp to this and served it over rice for a filling and easy meal. Read More
(4)
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Rating: 5 stars
07/01/2010
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! Read More
(4)
Rating: 4 stars
02/02/2009
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 because they are fantastic together. Read More
(4)
Rating: 5 stars
07/27/2009
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. Read More
(4)
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