Rick Stein’s Dry Curry of Cabbage, Carrot and Coconut Recipe

Click to rate
(122 ratings)
Sending your rating
serves: 4 - 6
Prep: 15 min
Cooking: 15 min


  • 3 tbsp coconut oil
  • or vegetable oil
  • 2 tsp black mustard seeds
  • 2 tbsp fresh curry leaves
  • 1 tsp cumin seeds
  • 2 dried Kashmiri chillies, each broken into 3or 4 pieces
  • 30g/6cm ginger, finely grated into a paste
  • ½tsp turmeric
  • 1 tsp salt
  • ½tsp coarsely ground
  • black pepper
  • 250g hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces
  • 2 carrots, diced
  • 2 fresh green chillies, sliced into thin rounds, with seeds
  • 100g fresh or frozen coconut flesh, blitzed in a food processor or grated
  • To serve
  • Boiled basmati rice  and poppadoms


  • Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies

  • Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds. Stir in the cabbage and carrots and cook, covered, over a medium heat for 5–7 minutes or until the vegetables are tender, adding a splash of water if they start to stick to the pan

  • Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms.

Click to rate
(122 ratings)
Sending your rating

Latest Recipes

Explore More

Most Popular