4.5 from 6 votes
Coconut, Cabbage and Cashew #Curry for an easy #vegan #dinner
Creamy Sri Lankan Cabbage & Cashew Curry
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

An easy-to-make, Sri Lankan-inspired mild curry of thinly sliced cabbage, toasted cashews, spices and coconut milk, topped with a deliciously spicy coconut and lime sambal. A naturally vegan and whole food recipe.

Course: DInner
Cuisine: Asian, Sri Lankan, vegan
Keyword: curry, nuts, vegetables
Servings: 4 servings
Calories: 393 kcal
Author: kellie anderson
Ingredients
  • 1 tbsp coconut oil
  • 1 small onion finely chopped
  • 400 g cabbage thinly sliced
  • 100 g carrot shredded/grated
  • 3 garlic cloves minced
  • 1 long green/red chilli split
  • 1 tbsp mustard seeds
  • 1 tsp cumin seeds
  • 10 dried curry leaves or fresh, if available
  • 1 tsp ground turmeric
  • 1/2 tsp black pepper
  • 1 3-inch cinnamon stick or 1/2 tsp ground cinnamon
  • 2 tsp ground fenugreek optional
  • 1/2 tsp salt
  • 100 g cashews
  • 250 ml hot water
  • 400 ml coconut milk full-fat or reduced-fat
  • coriander to serve
  • 2 limes divided use
Coconut Sambal
  • 33 g toasted coconut fresh or dried
  • 3 tbsp boiling water if the coconut is dried
  • 2 shallots or 1/3 small onion
  • 1/2 lime
  • 1/4 tsp Kashmiri chilli or cayenne, or Sri Lankan chilli powder
  • 3 curry leaves finely shredded
  • 1/8 tsp salt
  • 1/4 tsp sugar
Instructions
  1. Saute the onion in the coconut oil with a pinch of salt for five minutes, stirring. Add in the minced garlic, split chilli, mustard seeds, cumin seeds, curry leaves, fenugreek, turmeric, cinnamon, pepper and cashews. Saute on a low heat for fifteen minutes, stirring occasionally.

  2. Pour in the coconut milk and water. Bring to a fast simmer and cook for 10 minutes without a lid. Add in the cabbage and carrots, stirring well. Add a lid (or cover with foil/baking tray if no lid) and simmer for eight minutes. Squeeze in the juice of one lime and stir. 

  3. Serve with extra lime slices, and lime sambal (recipe given), plus warmed flatbread or rice

Coconut Sambal
  1. If the coconut is dried, soak in hot water for 10 minutes, then drain. Peel and rough chop the shallots/onion. Add all to a food processor bowl and blend until you get a nubbly, rough paste. Adjust the flavours to your taste. Serve with the curry, storing any extra to use as a sweet-hot condiment.

Recipe Notes

The calories are based on using organic fat-reduced coconut milk.

 

This recipe is easily doubled.

 

This dish is best eaten fresh but will reheat. Add fresh lime juice and a dash more coconut milk to freshen it up. 

Nutrition Facts
Creamy Sri Lankan Cabbage & Cashew Curry
Amount Per Serving
Calories 393 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Sodium 494mg21%
Potassium 620mg18%
Carbohydrates 32g11%
Fiber 8g33%
Sugar 9g10%
Protein 8g16%
Vitamin A 4320IU86%
Vitamin C 68.2mg83%
Calcium 100mg10%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.