Kenyan Curried Cabbage

Serves     6

Ingredients

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


Directions

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.


Country:
Kenya


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.