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Cabbage with Coconut Milk and Potatoes

Cabbage with Sweet Potato In Coconut Milk

Erica Dinho
5 from 21 votes

Ingredients
 

  • 3 tablespoons vegetable oil
  • ¼ teaspoon red pepper flakes
  • 1 cup finely chopped onion
  • 4 garlic cloves crushed
  • ½ tablespoon ground cumin
  • 1 teaspoon curry powder
  • 1 cup vegetable broth
  • 1 can coconut milk
  • ½ cup tomato sauce
  • 1 tablespoon tomato paste
  • Salt and pepper
  • 2 sweet potatoes peeled and diced
  • 1 large white potato peeled and diced
  • 1 small cabbage shredded
  • 1 cup shredded coconut
  • Juice of half a lime
  • 2 cups frozen peas

Instructions
 

  • In a large saute pan, heat the oil over medium heat. Add the pepper flakes, onions and cook, stirring occasionally, until beginning to soften, about 5 minutes.
  • Add the garlic, ground cumin, curry powder and cook, stirring, about 1 minute.
  • Add the vegetable broth, coconut milk, tomato sauce, tomato paste, salt and pepper. Bring to a boil and reduce the heat to medium-low.
  • Add the potatoes, cabbage and shredded coconut. Cover and cook about 30 minutes. Add the lime juice and peas. Stir well and cook for 2 minute more. Serve warm on top of white rice.
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