Coconut Curry Cabbage

[underused]

Our cabbages are ripe so I went looking for some new recipes. I searched for curry specifically because it's a flavour I love and I don't cook with it nearly enough. I also wanted something dead easy, because I'm super duper lazy.

I think I found a winner.

INGREDIENTS

1 tbsp olive oil
2 tbsp butter
1 sm yellow onion, thinly sliced
1 c julienned carrots
1 clove garlic, minced
1 head cabbage, sliced
1/2 c fresh shredded coconut
2 tbsp curry powder
3/4 c coconut milk
salt and pepper to taste

TOP WITH

1/4 c diced fresh tomato
1/4 c chopped green onions
1/4 c chopped cilantro


DIRECTIONS

Heat butter and oil in a large skillet until hot. 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.

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.

Here, again, is a link to the original recipe source.
 

Comments

[amidthestars]

This is really intriguing. I had no idea cabbage and curry could go together, but I love both individually. I've been on a mission for the last few months to find more interesting/substantial ways to eat vegetables, and this could be a perfect addition to my little arsenal of recipes.

[underused]

Yeah, me either. I just had a craving for curry and a lot of cabbage, so I went looking. Turns out it's quite common!

I made this tonight--sort of. I didn't have all the (arguably important) ingredients. I had to go without cilantro and fresh coconut. I subbed in a tbsp of Garam Masala spice because I was almost out of curry and added a tbsp of chopped Thai basil because it was in the garden and I felt like it would taste nice.

Between the Garam Masala and the basil it was pretty spicy, but it was delicious and so easy. You should definitely try it.

[amidthestars]

I'll let you know if I do! Cabbage has recently become a real favourite. I'm currently attempting to address my desire for curry with a curried eggplant with chickpeas and tomatoes (it's on the stove right now). I'm not sure how it's going to turn out, but I'm hopeful.

ALSO, is there a simple way to julienne a carrot? I have a favourite recipe that calls for julienned carrots and that part always takes me forever.

[underused]

Cookbook Confession: I rarely julienne carrots, even if the recipe calls for it. (Did I mention I'm super duper lazy?) But because you're my favourite, I went looking and found this 40 second clip from Martha Stewart. As always, she makes it look dead easy. And you can also get julienne slicers for pretty cheap.

For not much more can also get multi-use mandoline slicers with 8000 settings. I have one of these along with a single-use double-sided ultra thin handheld slicer. The former sits in the cupboard but for once every two years bc doing it by hand is easier than fishing it out and setting it up and disassembling it and putting it away again. The latter is in a handy drawer with no assembly required and I've used so much it's cracked all to hell. My personal advice is, get a single use slicer for the thing you do most.

[amidthestars]

Thank you for all of this! She does make it look dead easy. My carrot chopping never goes that smoothly. The slicer is a good idea, too. My poor kitchen is pretty under-equipped for all but the most basic tasks, but I'm working on it. (I got one of those handheld citrus juicers a few weeks ago and I've never been so enthusiastic about an appliance in my life.) I have a favourite recipe that I would probably make so much more often if I could reduce my carrot-slicing labour, so a slicer might be totally worth it.

What I need to know now, though, is: what do you do with your carrots if you don't julienne them?

[underused]

I hear you on the juicer. I have one of these and I use it all the time. Also, wouldn't your mom be jazzed if she asked you want you want for Christmas and you actually had a nice, concrete answer? Julienne slicer, plz!

I despise little round carrot discs (don't ask me why--I don't know), so I always slice my carrots lengthwise, then into inch or inch-and-a-quarter lengths, then into lengthwise halves or thirds again. But the little, thin, julienned strips are just a step too far for me.

[amidthestars]

Agreed. My verdict is that julienned carrots are near impossible to achieve with just a knife, unless you have boatloads of patience and are ambivalent about possessing all of your fingertips (which I am not, given that I'm already short one). Slicer it is!

[underused]

Ha, I totally forgot about your poor finger. Yes, a slicer is best. ☺