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Cabbage Curry [vegan] [gluten free]

This light and tasty cabbage curry is the perfect recipe to jazz up some white or green cabbage. Quick and easy to make, this dish is served with rice, fresh coriander, and some optional red chilies if you want a little bit more heat.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Curries
Cuisine Indian
Servings 4 people
Calories 464 kcal


  • sharp knife
  • saucepan


  • vegetable oil
  • 4 shallots
  • 2 garlic cloves
  • 1 Tbsp freshly grated ginger
  • 2 tsp mild curry powder
  • 500 g cabbage (white or green)
  • 250 g carrots
  • 200 g cherry tomatoes
  • 400 g can coconut milk
  • 400 g can chickpeas
  • 75 g raisins
  • lemon juice
  • salt
  • fresh coriander to serve
  • extra red chillies to serve (optional)


  • Slice cabbage finely with a sharp knife or mandoline. Grate carrots coarsely. Cut tomatoes in half.
  • Heat some oil in a large saucepan. Add finely chopped shallots, grated garlic, grated ginger and curry powder. Fry gently for 3-5mins.
  • Add sliced cabbage, grated carrot and halved cherry tomatoes. Cook covered under medium heat for 15mins. Stir from time to time so that the vegetables do not stick to the bottom of the pan.
  • Add coconut milk, drained chickpeas and raisins to the saucepan. Mix all together with the vegetables and cook covered under medium heat for another 15mins.
  • Season with lemon juice and salt.
  • Serve with rice, topped with finely chopped fresh coriander and extra red chillies (optional).


Serving: 300gCalories: 464kcalCarbohydrates: 55gProtein: 11gFat: 26gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 373mgPotassium: 1196mgFiber: 14gSugar: 14gVitamin A: 10834IUVitamin C: 67mgCalcium: 149mgIron: 5mg
Keyword cabbage, curry
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