(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)