Pointed cabbage gets golden-brown edges, then simmers in a creamy coconut curry with ginger, mustard seeds and curry leaves. It’s served with rice that has crispy edges; lime and coriander keep everything fresh.
Pointed cabbage is firm enough to fry in wedges without falling apart straight away. The outer leaves develop browned, slightly sweet edges in a hot pan; then the cabbage can gently cook in the sauce. A medium cabbage weighing about 800 g is suitable for four portions. Choose a cabbage that feels heavy and has fresh, not limp, leaves. Pointed cabbage is most readily available in the Netherlands in spring and summer, but it is generally sold in shops outside those months too.
The flavor base draws on ingredients found in South Indian kitchens, such as mustard seeds, curry leaves, ginger and coconut. This is a contemporary curry inspired by those flavors, not a regional classic. Let the mustard seeds pop in hot oil before adding the wet ingredients: this releases their nutty aroma. Curry leaves are aromatic and are not the same as curry powder. Fresh or frozen leaves work well; if you can’t find them, leave them out rather than substituting an arbitrary amount of other spices.
Coconut milk makes the sauce rich, while lime added at the end balances its richness. Full-fat coconut milk is best for a sauce that clings to the cabbage. Replacing some of the coconut milk with vegetable broth makes the curry lighter, but also less creamy. Don’t have a green chili on hand? Leave it out for a milder sauce, or use a pinch of chili flakes. Taste before serving and add a little more lime juice if you like; the amount needed depends on how juicy and tart the lime is.
The rice develops a crispy crust when you let the cooked grains steam-dry for a while, then press them down in a wide pan. Basmati stays separate and fragrant, but long-grain rice works too. Don’t stir constantly while frying: contact with the hot pan gives the bottom time to brown. Then turn the rice over in large pieces, so both soft grains and crispy bits make it onto the plate. A nonstick frying pan makes this easier.
Serve the curry straight away, with the rice alongside or partly under the sauce so some of it stays crispy. Coriander adds a fresh, herby finish. This dish is a complete vegetarian main course on its own; if you’d like more sauce on the plate, cook some extra rice. A wide serving platter gives the cabbage wedges room and keeps their browned edges from disappearing under the sauce.
Rinse the rice in a sieve until the water is mostly clear. Put it in a pan with 450 ml water and ½ tsp salt. Bring to a boil, turn the heat to low and cook, covered, for 12 minutes. Remove from the heat and leave covered for 10 minutes.
Meanwhile, heat 1 tbsp oil in a wide frying pan over medium-high to high heat. Fry the pointed cabbage wedges on their cut sides in batches for 3–4 minutes per side, until well browned. Transfer them to a plate for now.
Turn the heat down to medium-low and add the remaining 1 tbsp oil. Add the mustard seeds to the pan. As soon as they start to pop, add the curry leaves, ginger and chili. Fry for 30 seconds, then stir in the ground coriander and turmeric.
Pour the coconut milk and broth into the pan and scrape up the browned bits. Return the cabbage wedges to the sauce and add the remaining ½ tsp salt. Cover and simmer gently for 15–20 minutes, until the cabbage is tender but still holds its shape. Carefully turn the wedges halfway through.
After the rice has rested, spoon it onto a wide platter and spread it out to steam-dry for about 10 minutes. Heat a nonstick frying pan over medium heat. Add the rice, press it down lightly and fry for 5–7 minutes without stirring. Turn the rice over in a few pieces and fry for another 3–4 minutes, until crispy edges form.
Stir the lime juice into the curry and taste to see if it needs more salt or lime. Serve with the crispy rice and sprinkle with the coriander.
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