Turmeric Coconut Cabbage Stir-Fry

A coconut stir-fried and curried cabbage which is given its vibrant yellow colour by the powerful anti-inflammatory and antioxidant turmeric powder. This recipe is super simple and delicious! 

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I’m really not sure if I’d call this stir-fry or curry to be honest as it uses the simple principles of stir-fry but with the addition of simple curry ingredients such as the seeds, curry leaves, turmeric and coconut. I was a bit nervous when I first made this as cabbage isn’t something I usually buy or eat simply because I don’t find it that appealing taste wise or to look at, and would probably only consider serving it as a vegetable with my roast dinner… until now!

I am won over by the use of cabbage in this recipe and I also think it would be perfect with spring greens and shredded carrot too. All of the ingredients involved compliment perfectly to create a simple yet delicious tasting dish, which is best served as a side to another curry, rice or noodles perhaps. Some of the ingredients you may not already have in your pantry but I highly recommend you investing in them if you haven’t already. Personally the seeds are something I’ve been using a lot in my curries as I love curry and have been trying to replicate healthier versions at home instead of visiting my local curry house. Turmeric is quite a staple spice in my kitchen and it gives curries like this one its amazing vibrant colour but it also is said to be the most effective nutritional supplement which is something the Indians have known for a long time but it is said to be anti-inflammatory, anti-oxidant and lower the risk of heart disease just to name a few supposed benefits. Then we have the coconut which is always a winner for me as it adds sweetness to any dish and takes on the flavours superbly, creating this yummy stir-fry/curry.

This recipe is easy to make and can be served as a main meal with some rice or noodles and will serve 3-4 people or can be served as a side dish to another curry dish and would serve 6 people. It can be made ahead of time making it perfect for a gathering, or to serve throughout the week for a quick meal or to take to work with you and heat up for lunch. It will keep good in the fridge for 3 days.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in instagram or facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Turmeric Coconut Cabbage Stir-Fry
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Mains, Curry, Stir-Fry
Serves: Serves 2-4
  • 1tbsp coconut oil or ghee
  • ½ tsp black mustard seeds
  • 4 curry leaves
  • 1 onion, thinly sliced
  • 1 chili, seeded and sliced
  • ½ savoy cabbage/spring greens, shredded
  • ½ tsp turmeric
  • ¼ tsp fine sea salt
  • 3tbsp desiccated coconut
  • 2tbsp coconut cream or full-fat coconut milk
  • 1tbsp lime juice
  1. Heat the oil/ghee in a large wok, then add the mustard seeds and curry leaves for a few seconds.
  2. Then add the onion and chili and stir-fry for a few minutes, then add the cabbage, desiccated along with a few splashes of water and coconut cream/milk to wilt down.
  3. Add the turmeric and salt and stir-fry until starting to colour.
  4. Remove from the heat and stir through the lime juice.


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