Sri Lankan Coconut Cabbage
Sri Lankan Coconut Cabbage
Course: Main, AppetizersCuisine: Sri LankanDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
15
minutesTotal time
1
hour10
minutesIngredients
1 medium cabbage, quartered, shredded and core removed
1 medium carrot, peeled and sliced
1 tbsp. coconut oil
1 medium onion, halved and sliced
1/2 long red chili, sliced
2 large cloves of garlic, diced
1/2 cup desiccated unsweetened coconut
1 tbsp. yellow mustard seeds
1 tbsp. mild curry powder
1 tbsp. turmeric powder
2 tbsp.s lime or lemon juice
1 tbsp. olive oil
1 1/2 teaspoons salt
1/3 cup water
Directions
- Turn an instant pot on and press sauté function key.
- Add coconut oil, onion and half of salt and sauté for 3-4 minutes, until softened.
- Add garlic, chili and spices and stir for 20-30 seconds.
- Add cabbage, carrots, lime juice, coconut and olive oil and stir well. Pour in water and whisk. Press keep warm/cancel button.
- Place and lock the lid, make sure that steam releasing handle is pointing to sealing. Press manual (high pressure) and set to 5 minutes. Once time is up, use quick release to let off pressure.
- Serve with rice or beans, or as a side dish with fish or chicken.
