Keralan Coconut, Cabbage & Carrot Curry Recipe | Abel & Cole

Keralan Coconut, Cabbage & Carrot Curry

Cooking time
Serves2-4 people
Vegetarians Vegans Gluten-free diets
Keralan Coconut, Cabbage & Carrot Curry

Go coconuts for cabbage, the mightiest of the winter veg, in this super speedy South Indian inspired curry. Thorans are dry vegetable curries from Kerala and this cabbage and carrot combo is aromatically spiced and delicious as a side dish or just enjoy on its own with rice.

2 ratings
layout 2 comments

Ingredients

  • 150g white basmati rice
  • 300ml boiling water
  • Sea salt
  • ½ green cabbage
  • 3 carrots
  • A thumb of ginger
  • 2 garlic cloves
  • 1 chilli
  • 1 tbsp coconut oil
  • 2 tsp cumin seeds
  • A pinch of curry leaves
  • 1 tbsp vegetable curry powder
  • 200ml coconut milk

Prep: 10 mins | Cook: 20 mins

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Method

1. Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down and cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.
2. Meanwhile, finely slice the leaves of 1/2 a green cabbage, discarding any woody bits of core. Peel and coarsely grate the carrots.
3. Peel the ginger and garlic and finely grate or chop them. Halve the chilli, scrape out the seeds (or leave them in if you prefer a spicy curry) and finely chop the chilli.
4. Warm 1 tbsp oil in a frying pan on a medium heat. Add 2 tsp cumin seeds, the curry leaves, garlic, ginger and chilli. Sizzle for 30 secs, stirring, to flavour the oil.
5. Stir in the cabbage and carrots. Season with salt and pepper. Fry, turning the veg every so often, for 5-6 mins till the cabbage is glossy and starting to soften.
6. Add 1 tbsp curry powder to the pan and pour in the coconut milk. Bring up to a boil, then turn the heat down and simmer for 4-5 mins to finish cooking the cabbage. It should be tender and the curry should be fairly dry.
7. Taste the curry and add a pinch of salt if you think it needs it. Fluff the rice with a fork and divide it between 2 warm plates or bowls. Top with the curry and serve straight away.
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Momma

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Bishop

Rating

Very well balanced, quick and easy vegan recipe to follow. More of these please

Grendel's Mother

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Simple, light, nutritious and delicious! Just one comment: my (substantial) frying pan wasn’t nearly big enough for all the cabbage and carrot, so I transferred everything to the big pot I use for Abel & Cole’s ‘one pot’ dishes.