This quick and easy, meat-free curry can be ready to eat in just 20 minutes.
Keralan curry with cabbage and coconut
1/2 pointed spring cabbage, shredded
1/2 Savoy cabbage, shredded
1 tbsp oil
2 leeks, sliced
200g jar Cooks' Ingredients Keralan Curry Paste
160ml can coconut cream
Chopped fresh coriander (optional)
- Cook the shredded cabbages in boiling water for 3 minutes until just tender. Drain.
- Meanwhile, heat the oil in a frying and fry the leeks for 3-4 minutes, then add the curry paste and cook for 1 minute. Stir in the coconut cream followed by the cabbage and cook for 1-2 minutes, then season. Serve garnished with chopped coriander, if using. Perfect with steamed basmati rice.
- Preparation time: 10 minutes
- Cooking time: 10 minutes
Typical values per serving:
Average user rating Based on 7 ratings
This recipe was first published in Wed Mar 11 14:58:29 GMT 2015.