Creamy Curry Cabbage Recipe Is a Fantastic Side Dish (5 Ingredients, 25 Minutes) Side Dishes High Fiber Recipes Vegetables Vegetarian Vegan Dinner Gluten-free Low Sodium Recipes

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, high-fiber cabbage recipe you will need olive oil, onion, garlic, green cabbage (check out the health benefits of 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.

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

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 head green cabbage (about 2 pounds)
• 1 - 2 tablespoons curry powder
• 1 cup coconut milk

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

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