Creamy 5-Ingredient Cabbage Curry Recipe Is a Flavorful Side Dish by Donna John


Creamy 5-Ingredient Cabbage Curry Recipe Is a Flavorful Side Dish

This creamy five-ingredient cabbage curry recipe is my new favorite way to cook cabbage. Chicken marinated in Thai tea was on the menu, and I needed a side dish. With a head of cabbage in the refrigerator, this easy cabbage curry recipe became the vegetable of choice. But it became so much more than that! This cabbage curry will now be a vegetarian (and vegan) main dish on Meatless Monday (or Tuesday or Wednesday...). The cabbage recipe is so easy, creamy, satisfying and loaded with Indian flavor.

To make this easy low-sodium cabbage recipe you will need olive oil, onion, garlic, green cabbage, curry powder and coconut milk. That's it! The gluten-free side dish cooks up in about 20 minutes. So quick and easy!

You can serve this flavorful vegan curry recipe as a side dish with your favorite protein, or over pasta, rice, quinoa, farro or grain of choice for a vegetarian main dish. This five-ingredient recipe is a keeper! When reheating, add a splash of coconut milk to loosen it up a bit.

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Cuisine: Indian / American
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 to 30 minutes
Servings: 4

Ingredients

Helpful Products

Recipe Notes

  • Adjust the amount of curry powder to fit your tastes.
  • Don't like onion? Omit it!
  • Store the leftovers in an airtight container in the fridge for up to three days.

Here's how to make it:

  1. Heat the olive oil in a skillet. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds.
  2. Add the cabbage and cook, stirring often, until it reaches desired tenderness, 10 to 20 minutes.
  3. Push the cabbage to the side and add the curry powder. Let it toast for 1 minute. Stir it into the cabbage and cook about 2 minutes.
  4. Add the coconut milk. Season with salt and pepper. Cook, stirring, about 2 minutes. Taste and add more salt, pepper and curry powder, if needed.

Nutrition Facts Per Serving

Calories: 111

Total Fat: 9.6g

Saturated Fat: 5.8g

Cholesterol: 0mg

Sodium: 10mg

Total Carbohydrate: 6.7g

Dietary Fiber: 2g

Total Sugars: 2.8g

Protein: 1.5g

Vitamin D: 0mcg

Calcium: 29mg

Iron: 1mg

Potassium: 168mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Eating the cabbage curry leftovers today for lunch. Come on, lunchtime...
Elisa Schmitz
I love recipes with coconut milk. This sounds just divine, Donna John !
Donna John
One of the best recipes I've made in a while. So easy and was just delicious. Having the leftovers for dinner tonight (changed my mind about lunch!) with rice. I hope you try it. Now I know what I'm making for Michael and Ashlee when they come over! #vegan

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