| 9 | 30 | 78 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1 medium | Carrots |
| 1 tsp | Coriander, ground |
| 2 clove | Cloves |
| 454 gm | Green cabbage |
| 1/2 cup | White onion |
| 1 tsp, ground | Thyme, dried |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened |
| 1/2 tsp | Sea salt, fine |
| 1 tsp | Turmeric, ground |
Slice cabbage in 1 inch thick strips, set aside in a bowl.
Heat oil in a large saucepan on medium high heat.
Add onion and garlic and cook until is soft about 3 minutes stirring.
Add coriander, turmeric, thyme, cumin, carrot, cabbage and stir. Add coconut milk, water and bring to a boil.
Cover saucepan and reduce to a simmer and cook for about 20 minutes or until sauce thickens.
Delicious served with brown rice or baked potatoes and a salad!
| Vegetables | 2.9 |
