Go Back
+ servings
A copper bowl is with cabbage curry and chapati on side.
Print Recipe
5 from 21 votes

Cabbage Curry

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.
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Soy free
Difficulty: Easy
Servings: 4
Calories: 181kcal

Equipment

Ingredients

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

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.

Nutrition

Calories: 181kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 302mg | Potassium: 523mg | Fiber: 3g | Sugar: 5g | Vitamin A: 247IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 4mg