Savoy Cabbage and Cannellini Beans Coconut-Turmeric Warm Pulse Skillet
Sri Lankan-inspired · warm_pulse_skillet · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
Save a personal copy to review and cook. Your changes stay private.
- Servings
- 4
- Prep minutes
- 12
- Cook minutes
- 18
- Total minutes
- 30
Ingredients (9)
- 320 g savoy cabbage, remove core and shred
- 400 g canned cannellini beans, drained and rinsed
- 20 ml olive oil
- 100 g onion, finely diced
- 120 ml water
- 90 ml coconut milk
- 2 g ground turmeric
- 2 g dried curry leaves
- 3 g fine salt, adjust after tasting
Equipment
- saucepan
- wooden spoon
- knife
- chopping board
Method
1. Prepare
Prepare the savoy cabbage as listed. Drain and rinse the canned cannellini beans, and dice the onion. Measure everything else.
Guide timing: 12 minutes
2. Cook the vegetables
Heat the olive oil in a wide pan over medium heat. Cook the onion for 3 minutes, then add the savoy cabbage and cook for 9 minutes, stirring. Add a splash of the water if it catches.
Guide timing: 9 minutes
3. Add the pulses
Stir in the canned cannellini beans and the rest of the water. Cook gently for 5 minutes, until the pulses are piping hot and the vegetables are tender.
Guide timing: 5 minutes
4. Season
Add the coconut milk, ground turmeric and dried curry leaves and stir gently for 2 minutes.
Guide timing: 2 minutes
5. Finish and serve
Take off the heat and stir in the fine salt. Taste and serve hot.
Guide timing: 2 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.