Description
This Easy Cabbage Curry is a flavorful and comforting vegetarian dish featuring tender green cabbage simmered in a rich blend of spices, tomato paste, and creamy coconut milk. Perfect for a quick weeknight dinner, this curry combines aromatic onions, garlic, and ginger with coriander, smoked paprika, red chili, and turmeric to create a warming and mildly spiced meal that serves six.
Ingredients
Vegetables and Aromatics
- 1 onion (approximately 1 cup, chopped)
- 4 garlic cloves (about 2 tsp, chopped)
- 1/2 inch chunk of ginger (1 tsp chopped, approximately)
- 3 1/2 cups green cabbage (chopped)
Spices and Flavorings
- 3 tsp coriander
- 2 tsp smoked paprika
- 1 tsp red chili powder
- 1/3 tsp turmeric powder
- 2 tbsp tomato paste
- Salt and black pepper to taste
Liquids and Oils
- 2 tbsp extra virgin olive oil
- 1 1/4 cups coconut milk
Optional Garnish
- Parsley (chopped)
- Red pepper flakes
Instructions
- Prepare aromatics: Peel and chop the onion, ginger, and garlic finely to prepare for sautéing.
- Prepare cabbage: Rinse the green cabbage thoroughly, discard any damaged outer leaves, and chop the cabbage into bite-sized pieces to ensure even cooking.
- Heat oil: Add the extra virgin olive oil to a pan and heat it over medium-high stove top heat until shimmering but not smoking.
- Sauté aromatics: Add the chopped onion, ginger, and garlic to the pan and sauté for approximately 5 minutes until the onion becomes translucent and fragrant.
- Add cabbage and spices: Stir in the chopped cabbage along with coriander, smoked paprika, red chili powder, and turmeric powder. Mix well to coat the cabbage evenly with the spices.
- Add tomato paste and coconut milk: Stir in the tomato paste, combining it thoroughly, then add the coconut milk and mix to incorporate all ingredients evenly.
- Simmer covered: Cover the pan, reduce heat to between medium and low, and let the curry cook for 7 to 9 minutes, allowing the cabbage to soften and flavors to meld.
- Season and finish: Remove the cover, season the curry with salt and black pepper to your preference, and stir well to blend the seasoning.
- Serve: Serve the cabbage curry as is or garnish with freshly chopped parsley and a sprinkle of red pepper flakes for an extra kick and fresh flavor.
Notes
- For a spicier curry, increase the red chili powder or add fresh chili peppers.
- This curry pairs well with steamed rice or flatbreads like naan or roti.
- You can substitute coconut milk with a lighter dairy or plant-based cream, but it may alter the coconut flavor.
- Leftovers keep well for up to 3 days in an airtight container refrigerated.
- Fresh parsley adds a bright, fresh contrast but can be omitted if unavailable.
- Prep Time: 6 minutes
- Cook Time: 13 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
