Step 1 Shred 500 g white cabbage and slice 1 onion and set aside. Finely mince the garlic and ginger. Wash the coriander very well, then very thinly slice the roots and stems, keeping the leaves to garnish. Step 2 In a medium saucepan or frypan, sauté the onion in the ghee, butter or oil until soft and translucent. Step 3 Add the finely diced coriander stems and roots with the minced garlic cloves and 1-2 tablespoons of minced ginger. Sauté for a minute or so and then add the curry powder and salt. Sauté for a few more minutes until fragrant. Step 4 Add the cabbage in a few batches and cook until it has all softened. About 10-15 minutes. Step 5 Add the coconut milk, reduce the heat to low and cook for 10 minutes or until slightly reduced. If it looks like it needs a little more liquid add 1/2 a cup of water. Taste adding more salt or chilli flakes if you’d like. Simmer for another few minutes or so. Step 6 Then stir through the chopped coriander leaves and the juice of a lime. Step 7 Top with toasted coconut flakes and serve with steamed rice.
