Looking for a hearty and flavourful plant-based dish? This Cabbage Curry is a delicious blend of warming spices, tender cabbage, and rich coconut milk, making it both comforting and nutritious. Naturally vegan and gluten-free, it’s an easy one-pot meal perfect for busy weeknights. Serve it with rice, fresh coriander, and optional red chillies if you want more heat.
Hearty Vegan Cabbage Curry: Quick & Easy
This light and tasty cabbage curry is the perfect recipe to jazz up some white or green cabbage. Quick and simple to prepare, it makes a wonderful midweek meal, served with fluffy rice, fresh coriander, and optional red chillies for an extra kick of heat.
It’s the ideal recipe if you find some cabbage in your weekly veg box you are not sure what to do with. It’s a fantastic alternative to traditional cabbage dishes, bringing warmth and spice to a humble vegetable that is often overlooked. Plus, it pairs wonderfully with a variety of sides—try it with naan, chapati, or even quinoa.
Versatile and easy to adapt, this dish works well with white, green, or Savoy cabbage, depending on what you have on hand. The cabbage is gently simmered in a fragrant, lightly spiced coconut milk sauce, and combined with carrots, juicy cherry tomatoes, warming ginger, and curry powder. I prefer using a mild curry powder, but feel free to swap it for your favourite blend if you enjoy a bit more heat.
A handful of raisins add a little bit of sweetness, balancing the spices beautifully, while chickpeas provide plant-based protein, making this curry both nourishing and satisfying. The combination of textures and flavours creates a comforting yet wholesome dish that’s perfect for any time of the year.
One of the best things about this cabbage curry is that it tastes even better the next day. The flavours continue to develop as it rests, making it an ideal dish for batch cooking or meal prep. Simply reheat and enjoy for an effortless, flavour-packed meal the following day.
Serving Suggestions
- Steamed basmati or jasmine rice – A classic pairing to soak up the delicious curry sauce.
- Warm naan or chapati – Perfect for scooping up every last bite.
- Simple cucumber raita – A cooling yoghurt-based side to balance the spices.
- Pickled red onions or mango chutney – Adds a tangy, slightly sweet contrast.
- Quinoa or cauliflower rice – A great alternative for a lighter option.
- Extra fresh chillies or chilli flakes – For those who love a bit more heat.
For more delicious curry inspiration, have a browse through my collection of curry recipes, where you’ll find plenty of ideas to keep your meals exciting and full of flavour. Whether you’re looking for something mild and creamy or bold and spicy, there’s a curry for everyone to enjoy! I have listed some of my favourites below.
Additional Curry Recipes To Try
- Easy Chickpea Curry Recipe
- Sri Lankan-Style Beetroot Curry
- Red Lentil Curry (with sweet potatoes)
- Broccoli and Potato Curry Recipe
How to Make This Cabbage Curry
Ingredients
To make this cabbage curry you will need:
- cabbage (white or green)
- vegetable oil
- shallots
- garlic
- ginger
- curry powder
- carrots
- cherry tomatoes
- can coconut milk
- can chickpeas
- raisins
- lemon juice
- salt
TO SERVE: - cooked rice
- fresh coriander
- red chillies
Step 1: Prepare the Vegetables
Slice cabbage finely with a sharp knife or mandoline. Grate carrots coarsely. Cut tomatoes in half.
Step 2: Fry the Aromatic Base
Heat some oil in a large saucepan. Add finely chopped shallots, grated garlic, grated ginger and curry powder. Fry gently for 3-5mins.
Step 3: Add the Vegetables
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.
Step 4: Add the Remaining Ingredients
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.
Step 5: Serve the Cabbage Curry
Serve with rice, topped with finely chopped fresh coriander and extra red chillies if using.
I hope you enjoy this recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Cabbage Curry [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 500 g cabbage (white or green)
- vegetable oil
- 4 shallots
- 2 garlic cloves
- 1 Tbsp freshly grated ginger
- 2 tsp mild curry powder
- 250 g carrots
- 200 g cherry tomatoes
- 400 g can coconut milk
- 400 g can chickpeas
- 75 g raisins
- lemon juice to taste
- salt
TO SERVE:
- cooked rice
- fresh coriander to serve
- extra red chillies to serve (optional)
Instructions
- Slice cabbage finely with a sharp knife or mandoline. Grate carrots coarsely. Cut tomatoes in half.500 g cabbage (white or green)
- Heat some oil in a large saucepan. Add finely chopped shallots, grated garlic, grated ginger and curry powder. Fry gently for 3-5mins.vegetable oil, 4 shallots, 2 garlic cloves, 1 Tbsp freshly grated ginger, 2 tsp mild curry powder
- 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.250 g carrots, 200 g cherry tomatoes
- 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.400 g can coconut milk, 400 g can chickpeas, 75 g raisins
- Season with lemon juice and salt.lemon juice to taste, salt
- Serve with rice, topped with finely chopped fresh coriander and extra red chillies (optional).fresh coriander, extra red chillies
Nutrition
Find this recipe online:
Cabbage Curry [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/cabbage-curry-vegan-gluten-free/
I cannot wait to see your posts!
Other recipes you might like
Leave a Reply