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  • Recipe Room  »  Cabbage and Coconut Curry

    3

    Ingredients

    • 4 small potatoes, washed and quartered
    • 1/2 cabbage
    • 1 medium onion, finely chopped
    • 2 tbsp coconut oil
    • 10-12 curry leaves
    • 1 tsp black mustard seeds
    • 1 tsp cumin seeds
    • Pinch of asafoetida (optional)
    • 2 chilis (red or green), chopped
    • 1/2 tsp turmeric powder
    • 1/2 cup desiccated coconut, toasted
    • Juice of 1/2 lemon
    • Bunch of coriander, roughly chopped
    • Salt to taste
    • Dash of coconut cream (optional)

    Kerala Stir Fry thumbnail

    Creamy Indian Cabbage and Coconut Curry with toasted coconut is a great vegan stir fry from Kerala, also traditional known as Thoran. Instead of serving with rice, we’ve opted to include potato into the mix. If you prefer rice, please feel free to omit the potato and serve with rice instead.

    Method

    Put a pot of water to boil with a little salt. Once boiling, add the potatoes and cook to soften for 10 minutes.

    Toast the coconut in a pan until fragrant and little golden, and then set aside.

    Thinly shred the washed cabbage.

    Heat coconut oil in a large frying pan.

    Add the chilli and spices, and fry until the spices start to pop and the chilli darkens in colour. Then add the onion to saute until translucent.

    Once the potatoes have softened, drain and break them up a little with a fork in the pot (do not mash completely).

    In the frying pan, add the cabbage and stir fry for a couple minutes.

    Add the crushed potato, and a dash of coconut cream/milk (optional), and the lemon juice.

    Add salt to taste and serve hot with the shredded coconut and coriander tossed through.

    Submitted by
    CERES Fair Food

    Tips and Tricks

    • Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes.

    • If you’re only using half a lemon, store the other half covered with cling wrap in your fridge and use within 2-3 days.

    • The shape of a potato doesn’t really change its taste or nutritional value – pick the odd shaped ones and send a message to our food growers that you value vegetables of all shapes and sizes and support a less-wasteful fresh food system.

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