Home Recipes Keralan-Style Coconut, Cabbage & Carrot Curry

Keralan-Style Coconut, Cabbage & Carrot Curry

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

Go coconuts for cabbage in this super speedy curry inspired by South Indian cuisine. It's based on a thoran, which is a type of dry vegetable curry from Kerala. This cabbage and carrot combo is aromatically spiced and delicious served with fluffy white rice.

4 ratings
layout 4 comments

Ingredients

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

Prep: 10 mins | Cook: 20 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 300ml hot water from the kettle and a pinch of salt. Cover, bring to the boil, then turn the heat right down and cook for 8-10 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let the rice sit, lid on, for 5-10 mins to finish cooking the rice. It will keep warm in the pan while you finish the rest of the dish.
2. While the rice cooks, finely slice the leaves of half a green cabbage, discarding any really woody bits of core. Peel and coarsely grate the carrots.
3. Peel the ginger and garlic and finely grate or chop them. Halve and finely chop the chilli, scraping out the white pith and seeds if you prefer less heat.
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 a small pinch of salt. 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 two warm plates or bowls. Top with the curry and serve straight away.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

CuriousCook

Rating

Nice and easy to make and good to make something a bit different with cabbage. I upped the spices a bit and found it especially nice with some hot pickles ont he side.

Radish

Rating

Delicious curry that even our 7 year old enjoyed!

Bishop

Rating

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

Grendel's Mother

Rating

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.