Add curry paste and stir for a minute. A delectable combination of chopped cabbage with grated coconut cabbage coconut curry is a south indian vegetable recipe. Then the carrots cabbage and coconut milk go in the pot. Curry is finished cooking when the sauce thickens. In a large saucepan add oil and heat on medium heat.
Taste and adjust the seasoning. When the cabbage starts to wilt stir in the turmeric garam masala and coconut milk. Parboil cabbage in sufficient amount of water by adding a little salt to it. Simmer until the vegetables are soft. Reduce heat to medium low.
Then add the garlic and ginger. In a dutch oven saute the onion in a little oil or water. Heat the oil and butter until smoking. Add the cabbage coconut and curry powder. It is vegan gluten free and whole30 friendly.
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Simmer stirring now and then for a few mins to finish cooking the cabbage. Place a large skillet or wok over high heat. Drain water and keep it aside. Cabbage is simmered with coconut milk and curry making a wonderful side dish to serve with fried fish. Stir it all together and add the chickpeas.
Instructions heat up coconut oil in a frying pan or a wok over high heat. Add all the spices cabbage coconut milk and water. Cabbage coconut curry comes together quickly in about 30 minutes. How to make cabbage coconut curry. This sri lankan inspired instant pot cabbage is nutritious and budget friendly.
Shred the cabbage coarsely. Relish the flavourful dish with steamed rice or appam. Chop the cabbage into bite sized pieces prepare the other vegetables. Stir fry for 2 more. Shred the cabbage coarsely.
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Chop the cabbage into bite sized pieces prepare the other vegetables. Taste and adjust the seasoning. Add curry paste and stir for a minute.