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

1/2 cup fresh shredded coconut

2 tablespoons Indian curry powder

3/4 cup coconut milk

salt and pepper to taste

1/4 cup diced fresh tomato

1/4 cup chopped green onions

1/4 cup chopped cilantro (optional)

Preparation

  1. 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.

  2. 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.