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Zucchini and Cabbage Curry
Who would have thought about putting cabbage into this recipe? I have to confess I didn’t, until I bought some local, organic cabbage and started to wonder what I could do with it. The plan was to make a zucchini curry but the cabbage was calling to be added. It compliments the zucchini really well and bulks up the curry too. This curry is so full of goodness. I hope you enjoy it.
  1. Add olive oil to the pan, heat and sauté onion and garlic until soft
  2. Add fresh ginger and all the spices and stir on low heat for about 2-3 minutes
  3. Add zucchni and cook for about 3-5 minutes, keeping stirring so that nothing sticks to the pan
  4. Add cabbage and tomatoes and stir into mixture
  5. Simmer on low heat until vegetables start to soften
  6. During this time add the water and the coconut milk
  7. Finally add the squeezed lemon juice
  8. Stir it all together and serve immediately
Recipe Notes

Serve with brown or white rice, poppadoms and Mrs Balls Chutney as a special treat!

Note: This curry has a little bit of kick to it which took me by surprise! Add more coconut milk or less spices if desired or serve with coconut yogurt.

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