Curried coconut cabbage and spinach Learn
My soul and hands belong in the kitchen. It’s my happy place, and best of all is that it allows me to gift happiness to others.
In 2019, I created a virtual gourmet group called “Kaust, what have you cooked today?”, which now counts 510 members. During lockdown the group really blossomed as I was also sharing inspirational posts/recipes.
As for the themed cooking challenges, they really made a difference when the lockdown first started. The challenges were very well received because everyone was at home, cooking more than usual, since the restaurants were closed.
Both have kept our spirits up in time of isolation.
Curried coconut cabbage and spinach
Curried coconut cabbage and spinach
Never thought to pair coconut and cabbage, but I was truly blown away by the combination. This recipe has become one of my staples as it encapsulates all my favourite things: use of vegetables, lots of flavour and quick cooking time. It makes the perfect lunch or dinner next to some plain rice.
Serves: 2-3
Cook and prep time: 30 minutes
Ingredients:
- 1/2 tablespoon coconut oil
- 1 cup sweet yellow onion finely chopped
- 1 large garlic clove minced
- 1-pound Savoy/White or Chinese cabbage (about 1 small head), coarsely shredded
- 2 teaspoons ground curry powder
- ¼ teaspoon ground turmeric
- 1 teaspoon Kosher salt
- 1 14-ounce can coconut milk
- 200g fresh spinach, washed and dried
- Zest from 1 lemon
- The juice from ½ or ¼ lemon according to you taste
- ¼ cup fresh cilantro leaves
- Optional: ½ cup flaked coconut, toasted
Instructions:
- In a large saucepot, heat the coconut oil. Add the onion and cook over moderate heat until softened, about 4 minutes.
- Add the garlic, cabbage, curry powder, turmeric, and salt. Cook over moderate heat until the cabbage is wilted, about 4 minutes.
- Add the coconut milk, cover, and simmer over low heat, stirring occasionally, until the mixture has thickened, about 8 minutes.
- Add the spinach to the pot and cook for another 5 minutes.
- To serve, stir in the lemon zest and lemon juice, and bring to a simmer over low heat, about 3 minutes. Fold in the cilantro leaves, of using sprinkle with the flaked coconut, and serve warm.
Enjoy!
