5 from 99 votes
Cabbage Curry
This cabbage curry features sautéed cabbage and peas simmered with aromatic spices like cumin, mustard seeds, turmeric, garam masala, and red chili powder. Optional coconut milk adds creaminess, while fresh cilantro provides garnish. The dish achieves a balance of tender vegetable texture with warming, fragrant spices.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
servings
Calories:
143 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
- 1 tablespoon avocado oil
- ⅔ teaspoon cumin seeds
- ½ teaspoon mustard seeds optional
- 1 onion medium sized, diced
- 1½ teaspoon garlic minced
- 1 teaspoon ginger paste
- 2 tomato medium-sized, diced
- ½ cup pea
- 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.
Cup of Yum
Notes
- Soak chopped cabbage in warm (not boiling) water for 1–2 minutes to ensure thorough cleaning.
- Avocado oil can be replaced by water or vegetable broth to reduce oil usage in cooking.
- Using pre-cut slaw speeds preparation but ensure it is unseasoned to suit the curry.
- Monitor water released by cabbage during cooking; increase heat to evaporate excess or add coconut milk for creaminess.
- Add a splash of hot sauce for extra heat or a touch of honey or maple syrup for sweetness to customize flavor.
- Substitute cilantro garnish if disliked or unavailable.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 143
% 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.