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.
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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 chillies if you want a little bit more heat.
It is pretty versatile and you can use white, green or savoy cabbage for it.
The cabbage is cooked in a light coconut milk sauce with carrots, tomatoes, ginger, curry powder, raisins and chickpeas. I like using a mild curry powder but you can substitute with your favourite blend depending on how much heat you like.
This cabbage curry will reheat brilliantly the next day as flavours develop over time. It’s the ideal recipe if you find some cabbage in your weekly veg box you are not sure what to do with.
If you are looking for additional curry inspiration head over to this section where all my curry recipes are listed. Most of the recipes are vegan and include longtime favourites such as my cauliflower and aubergine curry below.
Cabbage Curry [vegan] [gluten free]
Equipment
- sharp knife
- saucepan
Ingredients
- 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)
Instructions
- 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).
Nutrition
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