Ingredients:
1 tbsp. olive oil
2 tbsp. butter
1 small yellow onion, thinly sliced
1 cup julienned carrots
1 clove garlic, minced
1 small head cabbage, sliced
½ cup fresh shredded coconut
2 tbsp. indian curry powder
¾ cup coconut milk
salt and pepper to taste
¼ cup diced fresh tomato
¼ cup chopped green onions
¼ cup chopped cilantro
Instructions:
Place a large frying pan or wok over high heat. Heat oil and butter until heated.
Add onion, carrot, and garlic; cook and stir until onion begins to soften, about 1 minute.
Add cabbage, coconut, and curry powder; stir fry for 2 more minutes.
Reduce heat to medium, pour in coconut milk, and season to taste with salt and pepper. Cover and cook.
To serve, sprinkle with tomato, green onions, and cilantro.