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.




– 2 tbsp. avocado oil or other kind – 1 medium onion – 4 garlic cloves, minced – 2 lbs. cabbage, shredded like for coleslaw – 2 tbsp. curry powder – 1 tsp. salt – 1 cup coconut milk – ¼ cup chives

4 servings

45 minutes

Step 1

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

Step 2

Then add the minced garlic and cook for 1 minute.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

How to Store

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.