Keralan curry with cabbage and coconut

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

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes

Serves: 4


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.