Side Items

Sri Lankan Cabbage and Coconut Curry takes several minutes to prepare.

Sri Lankan Cabbage and Coconut Curry takes several minutes to cook.

Sri Lankan Cabbage and Coconut Curry makes 4 servings.

The ingredients for Sri Lankan Cabbage and Coconut Curry are:

1 1tsp Coconut Oil
.5 medium (2-1/2" dia) Onions, raw, sliced thin
A few flakes of crushed red pepper flakes
1 tsp Mustard seed, yellow
1 tsp Curry powder
1 tsp Turmeric, ground
1 clove Garlic, sliced
1 small (5-1/2" long) Carrots, raw, julienned
.25 head, medium (about 5-3/4" dia Cabbage, fresh , sliced thin
1 tsp Lime Juice - ReaLime 100% Lime Juice
.25 cup, shredded Coconut, raw
.5 tsp VEGETA (by SEANSMOM314)
1 1tsp Olive Oil
.5 cup (8 fl oz) Water, tap

Here is how you make Sri Lankan Cabbage and Coconut Curry:

Set instant pot to saut?. Add onion and coconut oil and cook for four to five minutes. Stir in garlic and spices. Stir in remaining ingredients. Pressure cook on high setting for 15 minutes. Allow steam to release naturally for 5 minutes, the release remaining steam manually.Serving Size: Makes 4 to 6 side servingsNumber of Servings: 4Recipe submitted by SparkPeople user LIZZIEPOWELL.

The nutritional information for Sri Lankan Cabbage and Coconut Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 70.5

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 109.0 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 2.8 g
• Protein: 1.6 g