1. Soak the cabbage: Soak the savoy cabbage in cold water with salt for 10 minutes. This reduces bitterness and helps maintain the green color.
2. Slice the vegetables: Slice the cabbage into fine strips. Finely chop the onion and garlic.
3. Fry the onion and garlic: Heat the coconut oil in a pan. Sauté the onion and garlic until translucent and fragrant.
4. Cook the cabbage: Add the savoy cabbage and sauté, stirring occasionally, until it softens (about 10-15 minutes). If it starts to burn, add a small splash of water or coconut milk.
5. Add spices: Add the Ayurvedic curry powder, salt, pepper, and fresh ginger. Mix well and continue cooking until the cabbage is fully incorporated with the spices.
6. Add coconut flakes & lemon: Stir in the coconut flakes and optionally a splash of lemon juice. Taste and adjust seasoning.
7. Optional creaminess: For a creamier consistency, stir in some coconut milk and bring to a boil.
8. Serve: Serve the dish hot and enjoy!
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