Kenyan Curried Cabbage

Serves     6


2T vegetable oil
1 small onion minced
2 cloves garlic, minced
1t curry powder
1 medium small head cabbage, shredded
¼ ‐ ½t salt or to taste
1c shredded carrots
¼ c coconut milk (or more if too dry)
Ground black pepper to taste
Chopped parsley


Heat oil in large skillet or wok over medium heat. Add onion and sauté for 4 minutes. Add garlic and
curry powder and cook 2 more minutes, stirring. Add cabbage, a bit of salt and 1 tablespoon of water
and stir well. Increase heat to medium‐high, cover and cook about 3 minutes. Uncover pan and add
carrots and another tablespoon of water if the pan is dry, and stir well. Cover and cook 4 minutes. Stir in
coconut milk and black pepper and cook, uncovered, a minute or two. It will probably need more salt at
this point as the carrots make it sweet. Serve warm or hot.


Notes and Instructions

Sort of like warm curried coleslaw, only better than that sounds. Creamy, tasty and pretty, this works well with any main course.