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.
Equipment
sharp knife
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
Serving: 1servingCalories: 464kcalCarbohydrates: 55gProtein: 11gFat: 26gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 373mgPotassium: 1196mgFiber: 14gSugar: 14gVitamin A: 10834IUVitamin C: 67mgCalcium: 149mgIron: 5mg