A quick and affordable curry perfect for new cooks. It's a delicious and easy meal to have up your sleeve especially if there's a quarter of a cabbage that's been staring at you from the veggie crisper for a while!
Remember to wash the coriander roots and stems really well, and then wash them again! There's nothing worse than a gritty curry.
Ingredients 14
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Method 7
Shred 500 g white cabbage and slice 1 onion and set aside. Finely mince the garlic and ginger. Wash the coriander very well, then very thinly slice the roots and stems, keeping the leaves to garnish.
In a medium saucepan or frypan, sauté the in the ghee, butter or until soft and translucent.
Add the finely diced with the minced and 1-2 tablespoons of minced . Sauté for a minute or so and then add the and . Sauté for a few more minutes until fragrant.
Add the in a few batches and cook until it has all softened. About 10-15 minutes.
Add the , reduce the heat to low and cook for 10 minutes or until slightly reduced. If it looks like it needs a little more liquid add 1/2 a cup of . Taste adding more or if you'd like. Simmer for another few minutes or so.
Then stir through the chopped and the juice of a .
Top with toasted coconut flakes and serve with steamed rice.
Cornersmith's tips
We've used Keen's Curry Powder in this recipe but feel free to use whatever spice blend you have at home or use a combination of ground spices including turmeric, coriander, pepper and chilli.
