(Total Time: 25 MINS| Serves: 6)
Ingredients:
1 tbsp. coconut oil
1 sliced chopped small yellow onion
Salt, to taste
2 chopped garlic cloves
½ sliced long red chili
1 tbsp. mild curry powder
1 tbsp. ground turmeric
1 shredded medium head cabbage
1 peeled and sliced medium carrot
½ cup desiccated unsweetened coconut
2 tbsp. fresh lemon juice
1 tbsp. olive oil
1/3 cup water
Directions:
Place the coconut oil in the Instant Pot and select “Sauté”. Then add the onion and salt and cook for about 3-4 minutes.
Add the garlic, chili and spices and cook for about 1 minute.
Select the “Cancel” and stir in remaining ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 5 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 5 minutes and then do a “Quick” release.
Remove the lid and serve.
Per Serving (Calories 120|Total Fat 7.3g| Net Carbs 2.28g| Protein 2.7g| Fiber 5.6g)
