Cabbage with Coconut and Spices

Ingredients

• 250 g White cabbage (finely sliced)
• 20 g Shelled peanuts (about 20 pieces)
• 1 cuillère à soupe Curry powder
• 1 cuillère à café Turmeric powder
• 1 cuillère à café Mustard seeds
• 5 g Fresh ginger (grated)
• 1 piece Green chili (optional, thinly sliced)
• 25 g Shredded coconut (unsweetened)
• 1 cuillère à soupe Tomato concentrate (diluted with a little water)
• 5 g Fresh coriander (a few leaves, chopped)
• 2 cuillères à soupe Vegetable oil
• ½ cuillère à café Salt (or to taste)
• 100 ml Water

Instructions

1. Prepare the ingredients

   Wash the cabbage, remove any damaged outer leaves, then thinly slice it. Grate the ginger, slice the green chili and measure all spices and the coconut.

   Time: PT5M

2. Heat the oil

   Pour 2 tablespoons of oil into the pan and heat over medium heat until it shimmers slightly.

   Time: PT2M

   Temperature: 180°C

3. Pop the mustard seeds

   Add the mustard seeds to the hot oil. As soon as they start to crackle, add the sliced green chili and peanuts. Stir-fry for 30 seconds.

   Time: PT1M

   Temperature: 180°C

4. Stir-fry the cabbage and aromatics

   Add the finely sliced cabbage, grated ginger, curry powder and turmeric. Stir-fry for 3 minutes until the cabbage begins to soften.

   Time: PT3M

   Temperature: 180°C

5. Add the tomato concentrate and coconut

   Mix the previously diluted tomato concentrate with a tablespoon of water, add the shredded coconut, the remaining water (about 80 ml) and the salt. Stir well to combine.

   Time: PT2M

   Temperature: 180°C

6. Slow cooking covered

   Reduce heat to medium-low, cover the pan and let simmer for 15 minutes, stirring gently every 3-4 minutes to moisten the cabbage.

   Time: PT15M

   Temperature: 150°C

7. Finishing and serving

   Remove the lid, sprinkle with chopped fresh coriander, give a final stir and serve hot, alone or with rice/chapati.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

9 g

Carbohydrates

18 g

Fat

52 g

Fiber

7 g

Ingredient Substitutions

• Instead of White cabbage: kale, bok choy
• Instead of Shelled peanuts: almonds, cashews
• Instead of Curry powder: garam masala
• Instead of Turmeric powder: curry powder
• Instead of Mustard seeds: cumin seeds
• Instead of Fresh ginger: ground ginger (¼ tsp)
• Instead of Green chili: red chili, chili flakes
• Instead of Shredded coconut: unsweetened coconut flakes
• Instead of Tomato concentrate: tomato purée
• Instead of Fresh coriander: parsley
• Instead of Vegetable oil: sunflower oil
• Instead of Salt: sea salt

Equipment Needed

• Heavy-bottomed skillet
• Wooden or silicone spatula
• Chef’s knife
• Cutting board
• Fine grater (optional)
• Measuring spoons
• Small bowl (optional)

Critical Steps — Do Not Skip

• Pop the mustard seeds without burning them.
• Cover and cook the cabbage for 15 minutes, moistening regularly.
• Add the coconut at the end of cooking to preserve its aroma.

Chef Tips from the Video

• Lightly toast the peanuts before adding for a richer flavor.
• Use freshly grated coconut rather than pre-packaged flakes for more aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Can be frozen up to 1 month, but the cabbage texture will be slightly softer after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre-measure the spices and keep them in a small bowl.
• The dish reheats very well in the microwave or in a skillet.