Wash all the leafy greens well.
Chop the leaves into small pieces.
Heat the coconut oil in a pan.
Add the onion, garlic, curry leaves and pandan leaf.
Cook for about 2 minutes until the onion is soft.
Add the turmeric, roasted curry powder and black pepper.
Stir for about 30 seconds.
Add all the leafy greens and cabbage.
Mix everything together.
Pour in the coconut milk.
Add the salt.
Cover the pan and cook for about 8–10 minutes over low heat.
Stir gently once or twice while cooking.
Taste and add more salt or black pepper if needed.
Serve hot with steamed red rice.
