1/3 cup of coconut milk or 1 inch slice from a block of coconut cream
Salt to taste
Put the oil in a deep saucepan and add the onions, potato cubes and all of the seasonings
except the coconut cream. Stir until the potatoes are coated with the spices and
put the lid on and let cook for 5 minutes, stirring occasionally on a low flame.
If it sticks just add a spoon of water and stir the bottom of the pan to release
the seasoning at the bottom. Then add the frozen vegetables stir and add 1 cup of
water and stir again making sure your seasoning is dissolved in the water and not
settled at the bottom of the pan. Bring to the boil, turn down the heat to a simmer
and add the coconut cream or milk, stir thoroughly and simmer in the covered pot
5 minutes. Then add the shredded cabbage to the top sprinkle with salt but DO NOT
STIR and cover for another 5 minutes so that the cabbage steams on the top. Taste
your vegetables to ensure they are cooked and seasoned to your taste, then stir in
the cabbage replace the saucepan lid and turn off the fire.