Recipe Details
Ingredients
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1tablespoonolive oil
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2tablespoonsbutter
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1smallyellow onion, thinly sliced
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1cupjulienned carrots
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1clovegarlic, minced
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1small headcabbage, sliced
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½cupfresh shredded coconut
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2tablespoonsIndian curry powder
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¾cupcoconut milk
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salt and pepper to taste
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¼cupdiced fresh tomato
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¼cupchopped green onions
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¼cupchopped cilantro
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories128 | |
| % 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.
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