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    Keralan curry with cabbage and coconut

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    Keralan curry with cabbage and coconut

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

    • Vegetarian
    • 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. 

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