Cabbage Curry
User Reviews
5.0
99 reviews
Excellent
Cabbage Curry
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This easy vegan and gluten-free cabbage curry is ready in just 25 minutes. Packed with nutrients, it's a perfect one pot weeknight dinner.
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Ingredients
- 1 tablespoon avocado oil
- ⅔ teaspoon cumin seeds
- ½ teaspoon mustard seeds optional
- 1 onion medium sized, diced
- 1½ teaspoon minced garlic
- 1 teaspoon ginger paste
- 2 tomatoes medium-sized, diced
- ½ cup peas
- ½ teaspoon Turmeric
- ¾ teaspoon garam masala
- ½ teaspoon red chili powder
- 1 lb cabbage medium sized head
- 1 teaspoon salt adjust to taste
- 1 cup coconut milk optional
- 2 tablespoons cilantro chopped, for garnish
Instructions
- Remove the outer leaves and wash the cabbage thoroughly. Pat dry and chop into bite-sized pieces.To ensure it's clean, soak in warm (not boiling) water for 1–2 minutes, then drain.
- Heat 1 tablespoon avocado oil in a large pan or wok over medium heat. Once hot, add cumin seeds and mustard seeds. Sauté until they start to splatter and become fragrant (~30 seconds).
- Add the diced onion and cook for 3 minutes, stirring occasionally. Stir in minced garlic and ginger paste and sauté for 30 seconds, taking care not to burn the garlic.
- Stir in chopped cabbage and salt, tossing to coat evenly with the spices.Cook for 5–7 minutes, stirring occasionally. The cabbage should be tender but not mushy—it should still have a slight bite.If the cabbage releases excess water and you prefer a drier curry, turn up the heat slightly to evaporate moisture.
- If you prefer a creamy cabbage curry, stir in 1 cup of coconut milk at this stage. Cook for 1–2 more minutes until combined.
- Remove from heat, garnish with chopped cilantro, and serve hot with rice or flatbread.
Notes
- Clean the cabbage: To clean cabbage, you can remove the outer leaves and place it in a bowl of hot (but not boiling water) for 1-2 minutes. Just washing also works.
- Make it oil-free. I use avocado oil in this recipe, but you can skip this by using water or vegetable broth to sauté the onions at the beginning.
- Use pre-cut slaw. I like chunky pieces of cabbage in this curry, but you can speed things up by using pre-cut slaw mix. Just make sure it's not seasoned beforehand.
- Don't overcook cabbage: Cabbage tends to sweat when cooked, so make sure that you're checking for the water released by cabbage. You can turn up the heat if you want a more dry curry, or add coconut milk for a creamy, indulgent curry.
- Customize to your liking. Add a splash of hot sauce at the end for a spicier curry, or a touch of honey or maple syrup for a bit of sweetness. Switch up the herbs if you wish (or dislike cilantro).
Nutrition Information
Show Details
Calories
143kcal
(7%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
413mg
(17%)
Potassium
381mg
(11%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
569IU
(11%)
Vitamin C
40mg
(44%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 413mg | 17% |
| Potassium | 381mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 40mg | 44% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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