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Curry-coconut-carrot-cabbage

updated

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Ingredients for 2 servings:

  • 6 m.-sized carrot(s), cut into coarse julienne
  • ¼ head of white cabbage, finely sliced
  • 2 onions, finely sliced
  • 1 tbsp coconut oil
  • 200 ml coconut milk, creamy
  • 3 tsp curry paste, yellow
  • 2 tsp desiccated coconut
  • Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

alkaline, vegan

Stir the coconut cream and curry paste until smooth. Sauté the onions in oil until translucent. Stir in the carrots. Fold in the cabbage and spread the coconut milk and curry mixture on top. Cover and simmer over low heat. After about 10 minutes, press the cabbage down further. Sprinkle the coconut flakes over the cabbage and cook for 10-20 minutes until tender. Mix everything together and season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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