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.
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