| 13 | 40 | 296 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 6 |
| 1 head(s) | Cabbage, savoy |
| 1 large | Yellow onion |
| 2 medium | Carrots (large) |
| 7 clove(s) | Garlic |
| 369 gm | Coconut cream (14 oz . can) |
| 2 tbsp | Ginger paste (chopped small) |
| 2 tsp | Turmeric, powder |
| 2 tsp | Cumin |
| 2 tsp | Sea Salt |
| 1 tsp | Garlic powder |
| 1 tsp | Thyme, fresh |
| 1/4 tsp | Cayenne pepper |
| 2 cup | Water |
| 6 serving(s) | STEAMED JASMINE RICE |
1. Chop onion, garlic, and ginger into small pieces and sauté in a large pot with 2 tbsp. water.
2. Chop cabbage into medium-sized chunks. Slice carrot into 1/2 inch rounds.
3. When onion begins to turn soft, add the carrots and cabbage to the pot.
4. Add spices, coconut cream, and water.
5. Stir to combine and cover pot with a lid.
6. Continue to cook on medium/low heat until carrots and cabbage are tender but retain a crisp crunch
| Vegetables | 5.2 |
