In a large saute pan, add the oil and then the chopped onion. Cook for about 5 minutes, until the onion has softened.
Then add the minced garlic and cook for 1 minute.
At this point, add the cabbage and cook for 20 minutes, or until the cabbage reaches the desired doneness.
Add the curry powder and salt and cook for 2-3 minutes, allowing the curry to toast a bit.
Pour in the coconut milk and bring the ingredients to a gentle simmer.
Turn off the heat and add the scallions (or chives). Then give the Cabbage Curry another stir and serve.
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.