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
• 0.5 cups fresh shredded coconut
• 2 tablespoons Indian curry powder
• 0.75 cups coconut milk
• salt and pepper to taste
• 0.25 cups diced fresh tomato
• 0.25 cups chopped green onions
• 0.25 cups chopped cilantro

Instructions

1. 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.
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.

Nutrition per serving