This Indian Cabbage Curry is a combination of creamy coconut milk, tender green cabbage, and fresh herbs creating a dish that is both rich and flavorful.
It's super easy to prepare and takes only 30 minutes to cook.
You do not need a pressure cooker or an Instant pot to prepare this dish. Whether you're looking for a quick weeknight meal or something special for guests, this Vegan Cabbage Curry is sure to please!
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About this recipe
Cabbage is one of the few vegetables that cook rather quickly without a pressure cooker. This lends cabbage to various curry recipes.
Shredded cabbage in medium-high heat is also so succulent that you do not need much water in the curry either.
A vegan, gluten-free, flavorful dish prepared in a simmering coconut milk base is just 30 minutes away.
Check out the recipe card to find out how you can prepare this flavorful cabbage curry with simple ingredients.
This will be another vegan curry recipe you should not miss in your weekly menu plan.
If you love this cabbage curry recipe then you must check out my tofu butter masala curry, zucchini curry, and sweet corn curry recipes.
Ingredients Notes
Cabbage: I like to use green or savoy cabbage for a curry recipe, but red cabbage is also a good option.
Coconut milk: I recommend using full-fat coconut milk for the best results and authentic flavor. You could also use light coconut milk if you prefer lighter curry.
Herbs and spices: The herbs and spices in this recipe are completely customizable. You could use any of your favorites, or just use a single herb or spice.
I used red chili powder, garam masala powder, turmeric powder, and sabji masala. Curry powder is another great option.
Ginger and garlic: I like to use fresh ginger and garlic for this recipe to complement cabbage flavors. Ground ginger and garlic powder is a viable alternative if you do not have them fresh.
Tomatoes: I like to use fresh tomatoes in this recipe, but you could also use canned diced tomatoes.
Onion: Sliced onion is a perfect match for shredded cabbage. I like to use red onion for the perfect sweetness that this curry needs.
If you do not have red onions, white or yellow onions are fine.
Instructions
Start by washing the head of cabbage and chopping or shredding them with a food processor.
Place a pan over medium heat and add a few teaspoons of oil. Add cumin seeds and let them cook for a few seconds until they start to sizzle.
Add the chopped ginger and garlic and chopped onion and cook until it's translucent about three to five minutes.
Add the tomatoes and cook for a few minutes until they start to soften.
Add the frozen green peas, and cubed potatoes, and cook for 5 minutes. Cover it with a lid this will help the vegetables to cook evenly.
Add all the spice powders and salt and mix well.
Add the chopped cabbage and cook for five to seven minutes until the cabbage is cooked through.
Add top layered coconut milk and ½ cup of water. stir well.
Garnish with cilantro and serve over steamed rice or chapati bread. Enjoy!
Recipe FAQ's
Cabbage can be cut into thin strips, chopped, or shredded. I like to chop it into small pieces for this recipe.
You could use light coconut milk if you want a lighter curry. The flavor won't be as rich, but it will still taste delicious.
It's always a good practice to wash cabbage or rinse shredded cabbage before use, especially if it is not the organic kind.
Expert tips:
- You can customize this recipe by using your favorite herbs and spices.
- I like to use fresh ginger and garlic in this recipe, but you could also use ground ginger and garlic powder.
- You can substitute sabji masala powder with curry powder or sambar powder.
- You can add any other vegetables along with cabbage. Carrots, beets, or parsnips are good options.
- Store the leftover curry in an airtight container in the fridge for up to two days.
- You could also skip the coconut milk and make a dry version as north Indian-style cabbage sabzi.
Serving suggestion
Cabbage curry is the perfect side dish for steamed white rice, brown rice, roti, chapati, puri, and cooked grains. Try this easy vegan curry recipe today!
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📖 Recipe
Cabbage Curry
Equipment
Ingredients
- 4 cups chopped or shredded cabbage
- 2 tomatoes chopped
- 1 onion chopped
- 1 teaspoon garlic chopped
- 1 teaspoon ginger chopped
- 1 cup coconut milk
- salt to taste
- ¼ cup frozen green peas
- ½ cup cubed potatoes
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 teaspoon cumin seeds
- ¼-½ teaspoon red chilli powder
- ½ teaspoon sabji masala powder or curry powder
- 1 tablespoon coriander leaves chopped - cilantro
- 2 teaspoon corn oil or coconut oil
Instructions
- Start by washing the head of cabbage and chopping or shredding them with a food processor.
- Place a pan over medium heat and add a few teaspoons of oil. Add cumin seeds and let them cook for a few seconds until they start to sizzle.2 teaspoon corn oil or coconut oil, 1 teaspoon cumin seeds
- Add the chopped ginger and garlic and chopped onion and cook until it's translucent about three to five minutes.1 teaspoon garlic chopped, 1 teaspoon ginger chopped, 1 onion chopped
- Add the tomatoes and cook for a few minutes until they start to soften.2 tomatoes chopped
- Add the frozen green peas, and cubed potatoes, and cook for 5 minutes. Cover it with a lid this will help the vegetables to cook evenly.¼ cup frozen green peas, ½ cup cubed potatoes
- Add all the spice powders and salt and mix well.¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ¼-½ teaspoon red chilli powder, ½ teaspoon sabji masala powder or curry powder
- Add the chopped cabbage and cook for five to seven minutes until the cabbage is cooked through. Add top layered coconut milk and ½ cup of water. stir well.4 cups chopped or shredded cabbage, 1 cup coconut milk
- Garnish with cilantro and serve over steamed rice or chapati bread. Enjoy!1 tablespoon coriander leaves chopped
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Video
Notes
- You can customize this recipe by using your favorite herbs and spices.
- I like to use fresh ginger and garlic in this recipe, but you could also use ground ginger and garlic powder.
- You can substitute sabzi masala powder with curry powder.
- You can add any other vegetables along with cabbage. Carrots, beets, or parsnips are good options.
- Store the leftover curry in an airtight container in the fridge for up to two days.
- You could also skip the coconut milk and make a dry version as north Indian-style cabbage sabzi.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Heidhy
This Cabbage Curry recipe was exceptional! I loved all the flavors. I can't wait to make it again. It was so good! I am looking forward to checking out some of your other recipes on your blog!
Chandice
Yum! I love that this dish helps me get so many veggies but taste so wonderful too!
Katie Crenshaw
Loved the flavor combination in this cabbage curry. The coconut milk made it so delicious. I was surprised how easy it was to make.
Moop Brown
This recipe combines two of my favorite things- cabbage and curry. I love that it is vegan as well
Anna
This looks so flavoursome and so satisfying! I'm gathering the ingredients together to make this curry, but have one question, will it work with the red cabbage too?
Sheri
Hi Anna, I had the same question, but I tried yesterday it came okay. Next time I will make it with green cabbage.
Loreto and Nicoletta
I love curried cabbage. Do it quite often. The sweetness of the cabbage pairs so well with the spices and coconut milk. I just want to get that flat bread and do some serious scooping! Super east, utterly delicious, a win win!
Devan
This looks like one hearty meal and I love how it's vegan. I can imagine the coconut milk must add a nice creaminess to the dish. I'll have to try this!
Mikayla
What a delicious recipe to be eating as a main dish or as a great side. Chock full of flavor and very savory.
veenaazmanov
This is such a healthy meal. Perfect veggie side dish for Dinner. Coconut Milk addition sounds interesting.
Megan
So cheap, easy and delicious! A winning combo in my opinion.