To make this even easier you could use a bag of pre-shredded coleslaw mix instead of the shredded cabbage and carrot.
To make this #dinnerdoneby9am I fully prepare the dish in the morning, refrigerate all day and reheat just prior to serving.
-1 Tbsp canola oil
-1/2 head green cabbage, shredded
-2 carrots, shredded
-1 Tbsp curry powder
-1/2 tsp salt
-1/4 tsp pepper
-1/4 c coconut milk
Heat oil in a medium pan over medium heat. Add shredded cabbage and carrot and cook 10 minutes, stirring intermittently. Whisk together curry powder, salt, pepper and coconut milk. Pour curry coconut milk into the pan, cook 5 additional minutes, then serve.
