Keralan curry with cabbage and coconut

This quick and easy, meat-free curry can be ready to eat in just 20 minutes.

  • Vegetarian


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)


  1. Cook the shredded cabbages in boiling water for 3 minutes until just tender.  Drain.  
  2. 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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,273kj
Fat 21.5g
Saturated Fat 12g
Carbohydrate 20.7g
Sugars 13.4g
Protein 7.4g
Salt 1.5g
Fibre 7.6g

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3 stars

Average user rating Based on 7 ratings

This recipe was first published in Wed Mar 11 14:58:29 GMT 2015.