📍 Where this dish comes from: Kenya · Mount Kenya
Discover the history of this region →
Discover the history of this region →
Cabbage, bell pepper, and carrot come together quickly in a coconut-and-curry sauce that reflects the same coastal Tanzanian pantry running through this book’s Zanzibar-inspired dishes. It’s a fast, colorful side that works well alongside any of the coconut-forward mains elsewhere in this book.
What You’ll Need
Servings: 4 servings
Calories: 160kcal
Ingredients
- 2 cups cabbage shredded
- 1 bell pepper sliced
- 1 carrot julienned
- 2 tbsp coconut oil
- 1 onion sliced
- 2 cloves garlic minced
- 1/2 cup coconut milk
- 1 tsp curry powder
- Salt to taste
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Add onion, cook 4 minutes until softened.
- Add garlic, cook 1 minute until fragrant.
- Add carrot, cook 3 minutes.
- Add cabbage and bell pepper, stirring frequently, 4–5 minutes until just tender.
- Stir in curry powder, cook 1 minute more.
- Pour in coconut milk, simmer 2–3 minutes until slightly thickened.
- Season with salt and serve hot.
Nutrition
Serving: 1serving | Calories: 160kcal | Protein: 3g | Fat: 13g | Fiber: 3g
Tried this recipe?Let us know how it was!
Health Benefits
- Cabbage delivers a strong dose of vitamin C along with fiber.
- Coconut milk provides MCTs, a fast-burning fat source popular in ketogenic diets.
- Bell pepper contributes additional antioxidant compounds and vitamin C.