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Cabbage stew with coconut


1 large cabbage cut into thin strips

3 tablespoons of sunflower oil

1 teaspoon of mustard seeds

1 thinly sliced dry chili pepper

1 onion sliced into thin strips

A handful of curry leaves from one stalk

1 teaspoon of turmeric


Chopped parsley to serve

For puree:

3/4 cup ground coconut

1 teaspoon whole cumin seeds

4 cloves of garlic

1 green chili pepper

1 cup of water

preparation method:

  1. Grind the puree ingredients well in a blender until you get a smooth puree, set aside

  2. Heat oil in a wide pot

  3. Add the mustard seeds and fry them for a few seconds until they start to pop

  4. Add the dry chili and the onion and fry for about a minute

  5. Add the curry leaves and continue frying until the onion softens and starts to turn golden

  6. Add the turmeric and mix well

  7. Gradually add the cabbage and cook on a medium flame with the lid closed until the cabbage softens completely, stirring occasionally

  8. Add the salt and coconut puree and cook for another five minutes

  9. Garnish with chopped parsley and fresh curry leaves and serve with white rice

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