Cozy Cabbage Curry Recipe

Most people think of cabbage as a crunchy coleslaw ingredient, but it transforms into something incredibly silky when cooked down slowly. I was amazed at how this humble vegetable melts into a rich, spiced sauce to create a dinner that feels far more indulgent than its simple parts suggest.

This Cabbage Curry Recipe has quickly become a weeknight staple in my kitchen because it packs bold Indian-inspired flavors without requiring hours of simmering. You get a bowl full of nourishment that tastes like comfort food, perfect for soaking up with warm naan or spooning over fluffy rice.

Why This Cabbage Curry Will Become Your Go-To Recipe

The texture here is the real star, offering a creaminess that rivals any restaurant dish while remaining completely dairy-free. I use full-fat coconut milk and a secret dollop of almond butter to create a velvety sauce that coats every tender strip of vegetable.

You will appreciate how budget-friendly this meal is since the main bulk comes from an affordable head of green cabbage. It is a fantastic way to stretch your grocery budget without sacrificing flavor, as the spices do all the heavy lifting to make it taste expensive.

This dish actually tastes better the next day after the aromatic spices have had time to mingle and deepen in the fridge. I often make a double batch on Sunday so I can look forward to effortless, high-flavor lunches throughout the busy work week.

If you enjoyed this cozy plant-based meal, you should definitely try my Hearty Tomato Tortellini Soup Recipe for another comforting bowl, or check out the Savory Vegetable Soup Recipe which is equally packed with nutritious veggies.

Everything You Need for Perfect Cabbage Curry

Here is the shopping list you need to bring this vibrant dish to life:

• Green Cabbage: The star of the show, which you should slice as thinly as possible to ensure it melts into the curry.
• Full-Fat Coconut Milk: Provides the rich, creamy base that balances the heat from the spices.
• Chickpeas: Canned chickpeas add a nice bite and protein to make this a filling main course.
• Almond Butter: My secret weapon for adding a savory richness and nutty undertone that thickens the sauce.
• Aromatics: Fresh garlic and serrano peppers create a pungent, flavorful foundation.
• Tomato Paste: Adds concentrated depth and umami to the spice base.
• Tomatoes: Fresh Roma tomatoes break down to create the body of the sauce.
• Spices: You will need turmeric, ground cumin, ground coriander, Kashmiri chili powder, and garam masala.
• Fresh Lime: A squeeze of acid at the end wakes up all the heavy flavors.
• Cilantro: Adds a fresh, herbal finish to the cooked dish.

My Method for Cabbage Curry

Let’s get the stove on and start cooking:

1. Heat your neutral oil in a large sauté pan over medium-high heat until it shimmers. Add the chopped garlic and serrano peppers, stirring constantly for about 30 to 60 seconds until they smell incredible but haven’t started to brown or burn.
2. Add the shredded cabbage to the pan along with a pinch of salt, tossing it well with tongs to coat it in the flavored oil. Cook this for about 10 minutes, stirring occasionally, until the cabbage has collapsed, turned silky, and developed some golden-brown spots on the edges.
3. Create a well in the center or push the cabbage aside slightly to add the tomato paste and your ground spices (chili powder, coriander, cumin, turmeric, salt, and pepper). Stir these vigorously for about 2 minutes to toast the spices and cook out the raw tomato flavor, adding a splash of water if the pan looks too dry.
4. Stir in the chopped fresh tomatoes and cook for another 4 to 5 minutes until they have softened significantly. Pour in the coconut milk, drained chickpeas, and almond butter, stirring until the nut butter dissolves into the sauce.
5. Let the curry simmer uncovered for 15 to 20 minutes, stirring every few minutes to ensure nothing sticks to the bottom as the sauce thickens. Once the sauce coats the back of a spoon and the flavors have melded, remove the pan from the heat and stir in the garam masala, fresh lime juice, and chopped cilantro.

My Best Tips for Perfect Cabbage Curry

Slicing the cabbage thinly is the most crucial step for achieving the right texture in this dish. I recommend using a sharp knife or a mandoline to get fine shreds, as thick chunks will remain crunchy rather than melting into the Cabbage Curry sauce.

If you find the curry becoming too thick while it simmers, do not hesitate to splash in a little water or vegetable broth. The almond butter and coconut milk thicken significantly as they reduce, so you want to manage that consistency to keep it saucy rather than pasty.

To control the heat level, adjust the amount of serrano peppers based on your personal tolerance. The fat from the coconut milk in this Cabbage Curry helps temper the spice, but if you are sensitive to heat, remove the seeds and membranes from the peppers before chopping.

How to Serve This Cabbage Curry

I almost always serve this curry alongside warm, fluffy naan bread to scoop up the thick, creamy sauce. Steamed basmati rice is another excellent option, as it soaks up the flavors and turns this into a hearty, satisfying bowl.

For a fresh contrast to the rich, spiced sauce, I like to add a side of crisp cucumber salad or a simple kachumber. The cooling crunch of raw vegetables balances the warmth of the Cabbage Curry perfectly.

If you want more inspiration, come join me on Pinterest to see what else I’m cooking up this week.

Creamy Cabbage Curry Recipe

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• Author: Joanna Wearstler
• Total Time: 58 min
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A luxurious, vegan Indian-inspired curry featuring tender cabbage melting into a rich coconut and almond butter sauce with warming spices.

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Ingredients

Scale 1x2x3x

• 2 tablespoons almond butter or cashew butter
• 1 teaspoon garam masala
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tablespoons neutral oil (avocado or vegetable)
• 1 1/2 teaspoons ground coriander
• 1 lime, juiced
• 8 cups green cabbage, shredded very thinly
• 4 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 2 teaspoons Kashmiri chili powder
• 1 cup fresh cilantro, chopped
• 2 tablespoons tomato paste
• 8 oz ripe tomatoes, chopped (about 2 Roma)
• 1 1/2 teaspoons ground cumin
• 1–3 serrano peppers, finely chopped

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Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the minced garlic and chopped serrano peppers, sautéing for about a minute until fragrant.
2. Add the shredded cabbage and salt. Cook for approximately 10 minutes, tossing occasionally, until the cabbage softens and begins to brown in spots.
3. Stir in the tomato paste, Kashmiri chili powder, coriander, cumin, turmeric, and black pepper. Cook for 2 minutes to toast the spices.
4. Add the chopped tomatoes and cook for 5 minutes until soft. Pour in the coconut milk, chickpeas, and almond butter.
5. Simmer the mixture uncovered for 18-20 minutes, stirring frequently, until the sauce thickens and flavors meld.
6. Remove from heat. Stir in the garam masala, lime juice, and fresh cilantro. Adjust salt to taste and serve warm.

Notes

Leftovers thicken in the fridge; add a splash of water when reheating.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 38 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 8g
• Sodium: 690mg
• Fat: 31g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg

Keywords: Cabbage Curry Recipe, vegan curry, creamy cabbage, Indian inspired dinner, healthy comfort food