Cabbage Curry

This Cabbage Curry is a deliciously rich and flavorful vegan dish. You'll love the sweet and savory blend of creamy coconut milk, tender cabbage, and fresh herbs.

Cabbage Curry is a simple recipe that offers lots of complex flavors. From the pungent garlic and onion to the fresh scallions, to the rich coconut milk and intense curry powder, this dish will wow you. The mix of varied flavors with a creamy texture makes this vegan curry mouthwatering. You'll also be eating a nutritious and healthy meal with plenty of vitamins and minerals.

Cabbage is a great vegetable to work with because it turns very tender when cooked and absorbs the flavors of the other ingredients. But the chopped cabbage leaves are still strong enough to give some delicious chew to the dish, complementing the smooth creaminess of the coconut milk. I just love the way all the flavors of this Cabbage Curry come together. It's an easy recipe to make and will not disappoint. Let's talk about what goes into making it.

What you'll need

• Cabbage. A head of cabbage works, or if you want, you can also use a pre-cut coleslaw (cabbage and carrot) mix here.
• Curry Powder. Choose your favorite brand. When I make this, I use Rani Curry Powder.
• Oil. I used grapeseed oil, but other kinds could be used as well, including olive, vegetable, or coconut.
• Onion and Garlic. Chopped and minced. You can use pre-minced garlic at the store, but fresh cloves are usually more flavorful.
• Coconut Milk. Use the richer, full-fat version and avoid any "light" versions, which lack the same thickness.
• Scallions. Or you can use chives or cilantro if you don't have any scallions on hand.
• Salt.

How to make this Cabbage Curry

1. In a large saute pan, add the oil and then the chopped onion. Cook for about 5 minutes, until the onion has softened.

2. Then add the minced garlic and cook for 1 minute.

3. At this point, add the cabbage and cook for 20 minutes, or until the cabbage reaches the desired doneness.

4. Add the curry powder and salt and cook for 2-3 minutes, allowing the curry to toast a bit.

5. Pour in the coconut milk and bring the ingredients to a gentle simmer.

6. Turn off the heat and add the scallions (or chives). Then give the Cabbage Curry another stir and serve.

Pro tips

Use coleslaw mix. If you want to make this an even easier and faster dinner, cut down on prep time by using a pre-cut, store-bought coleslaw mix. The carrots in the mix add a nice flavor in addition to the cabbage.

Spice it up. If you want your Cabbage Curry with a touch of heat, then add some chili powder or red pepper flakes to the dish. Spice it up to your preference.

Serving ideas

• Mix it with pasta. Use any kind of pasta that you like, including shells and penne. Egg noodles work really well here, too.
• Over rice. It pairs really well with rice so serve it over a bed of your favorite kind, such as brown, jasmine, or basmati.
• With other grains. Quinoa, bulgur, millet, barley, farro, and wheat are just a few of the options that this Cabbage Curry tastes great with.
• As a side. Serve it on the side with your favorite meals.

How to store and reheat

When you are ready to store this Cabbage Curry, place the leftovers in a container with a tight lid. This dish will stay fresh in the refrigerator for about 3-5 days. To reheat it, you can either place the curry in a microwave-safe bowl to warm in the microwave, or you can reheat it in a pan on the stovetop, stirring occasionally until heated through. If you find it a little dry after being in the fridge, you can add a splash of coconut milk to loosen the curry up.

I hope you love this Cabbage Curry recipe as much as I do. It's savory, sweet, creamy, and absolutely delicious. Make this for a quick weeknight meal and reheat the leftovers for lunch the next day. It can be enjoyed so many different ways, so try it with pasta one day and grains the next. I'm sure you'll love trying this recipe again and again.