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Easy Curry Sauted Cabbage (Paleo, Vegan, Keto) photo

Curry Sauted Cabbage (Paleo, Vegan, Keto)

This Curry Sauted Cabbage is bursting with flavor! A delightful blend of crunchy cabbage and aromatic curry for a nutritious, versatile meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Keto, Paleo, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp avocado oil for sautéing
  • 1 small yellow onion sliced thinly
  • 1 medium head cabbage sliced thinly
  • 1 large carrot grated
  • 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

Equipment

  • Large skillet or wok
  • Cutting board and knife
  • Grater
  • Measuring cups and spoons
  • Spatula or Wooden Spoon

Method
 

  1. In a large skillet or wok, heat the 2 tablespoons of avocado oil over medium heat until shimmering.
  2. Add the thinly sliced yellow onion to the skillet. Sauté for about 3-4 minutes until the onions are translucent and fragrant.
  3. Stir in the minced garlic and grated carrot. Cook for an additional 2 minutes.
  4. Add the sliced cabbage and chopped red bell pepper to the skillet. Toss together and sauté for about 5-7 minutes.
  5. Pour in the coconut milk and sprinkle in the yellow curry powder. Stir to combine.
  6. Add the frozen peas and stir well. Cook for another 2-3 minutes until heated through.
  7. Season with sea salt to taste, stir, and serve warm.

Notes

  • Allow leftovers to cool before storing.
  • Store in an airtight container in the fridge for up to 4 days.
  • This dish can be frozen for up to 3 months.