QUICK AND OH SO TASTY COCONUT CABBAGE CURRY

QUICK AND OH SO TASTY COCONUT CABBAGE CURRY

No sexy title, but this recipe makes up for it with AMAZING flavour! Easy to make, it's a great idea to have up your sleeve when time is limited and inspiration is lacking.

INGREDIENTS FOR FOUR

1 x medium onion
½ x medium white cabbage
20gm butter
30gm fresh coriander 
2 x medium garlic cloves
25gm grated fresh ginger
2tsp curry powder
salt and black pepper
½ 400gm tin coconut milk
½ x lime

COOKS NOTES

  • This recipe comes from one of my favourite cookbooks; Use it All, by Alex Elliott-Howery and Jaimee Edwards from Sydney. They used to run a gorgeous neighbourhood café called Cornersmith. This book is a brilliant guide to a more sustainable kitchen with so many ideas on wasting less in home kitchens.
  • At any point when making this recipe, if cabbage is looking a bit dry, then cover with lid and trapped steam will assist with cooking and keeping everything moist. 
  • Cooking time depends on the surface area of chosen pan. If using a saucepan the liquid will reduce slower than if cooking in a frying pan, so adjust timing as necessary.
  • Serve with fresh fish fillets (image shows pan fried Rankin Cod, my favourite), pan fried, rested and sliced chicken breast or a pork chop.
  • At end of cooking, balance out the sharpness of lime juice with a touch more salt if needed to round out the flavours.
  • I have slightly edited the method from the original recipe to provide more detail and I hope what you'll find are helpful tips.

METHOD

  1. Cut onion into slices. Divide cabbage into 3 wedges and cut into thin short-ish slices across the wedges.
  2. Melt butter in large frying pan. Add onion and fry over medium heat for a few minutes, until softening.
  3. Meanwhile prepare aromatics. Finely chop cleaned coriander root and stalks keeping leaves and thinner stalks for later. Crush garlic. Grate peeled ginger. 
  4. Once onion is translucent, add the above ingredients to the pan along with curry powder, a couple of good pinches salt and few grinds pepper. Stir briefly to heat and release a delicious aroma, then add prepared cabbage. Cook for a few minutes to coat with the aromatics, season with a touch more salt and when cabbage is starting to soften add coconut milk.
  5. Reduce heat to low and simmer for 8 to 10 minutes, allowing the coconut milk to reduce slightly.
  6. On serving stir through roughly chopped coriander leaves and squeeze in about 1 Tbsp lime juice or to taste.

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