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]

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. ☺