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.
View this post on Instagram
Best of 2019 💚⠀ Spiced with garam masala and other spices, this fragrant cauliflower and aubergine curry is a year-round staple. Best made the day before so the flavours can develop overnight.⠀ ⠀ Grab the recipe on the blog. Link in my bio.⠀ ⠀ #vegan #curry #flexitarian #plantbased #bestof2019 #eatfortheplanet #lessmeat #lessdairy