Curry Sautéed Cabbage (Paleo, Vegan, Keto)
Cabbage never tasted so amazing! Nestled in a curry-infused blanket of flavor, this sautéed cabbage recipe is absolutely amazing.
Servings: 6 Servings
Calories: 134kcal
Ingredients
- 2 Tbsp avocado oil
- 1 small yellow onion sliced thinly
- 1 medium head cabbage sliced thinly
- 1 large carrot grated
- ½ red bell pepper finely chopped
- 2 cloves garlic minced
- 1/2 cup full-fat canned coconut milk
- 2 to 3 tsp yellow curry powder to taste
- 1 cup frozen peas
- Sea salt to taste
Instructions
- Heat the avocado oil in a large 12-inch skillet that has deep walls and a lid over medium-high heat.
- Add the sliced onion and sauté, stirring occasionally, until the onion begins to brown, about 5 to 8 minutes.
- Add the sliced cabbage and cover. At first, this will be a ton of cabbage but after the cabbage steams for a few minutes, it will begin to wilt and become easier to stir.
- Cook the cabbage, stirring occasionally, until it has fully wilted, about 15 to 25 minutes. The cabbage will begin to caramelize and turn golden-brown - this is a good thing!
- Add the remaining ingredients and stir well. Cook, stirring frequently, until cabbage has reached desired doneness and much of the sauce has evaporated, about another 8 to 10 minutes longer.
- Serve curry sautéed cabbage as a side dish with lemon wedges, or add your favorite animal protein to turn it into a main entrée.
Nutrition
Serving: 1of 6 | Calories: 134kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Fiber: 1g | Sugar: 1g