Slice cabbage in 1 inch thick strips, set aside in a bowl.

Heat oil in a large saucepan on medium high heat.

Add onion and garlic and cook until is soft about 3 minutes stirring

Add coriander, turmeric, thyme, cumin, carrot, cabbage and stir. Add coconut milk, water and bring to a boil.

Cover saucepan and reduce to a simmer and cook for about 20 minutes or until sauce thickens.

Delicious served with brown rice or baked potatoes and a salad!