curry cabbage

Curry Roasted Cabbage with lemon and cilantro. This is a super easy way to prepare cabbage that adds tons of flavor and interest for very little effort. Don't be alarmed if it looks like a lot of cabbage. It will cook down quite a bit.

Curry Roasted Cabbage

coconut oil, melted

curry powder

coarse kosher salt

lemon,

cilantro,

Preheat oven to 400 degrees F. Coat two large baking sheets with cooking spray.

Toss cabbage with oil in a large bowl. Sprinkle with curry and salt and toss again to coat. Spread out on the two sheet pans.

Roast stirring once, and rotating pans top to bottom, until tender and browned in places, 20 to 23 minutes. Remove from the oven, and serve with lemon and cilantro.

Love curry and love roasted cabbage! This is definitely a side dish that will happen soon!

Why have I waited so long to roast cabbage??? This was delicious!

What a beautiful dish - from the color to the flavor, it's just right for the season!

This quick and easy Curry Cabbage will be a sure hit! It is not only healthy but astonishingly full of flavor and easy to prepare.

Curry Cabbage

green cabbage (washed)

coconut oil (or 1/4 cup water or vegetable broth)

onion (chopped)

garlic (minced)

onion

coriander

turmeric

thyme leaves (or 2 sprigs fresh thyme)

cumin

carrot (chopped)

coconut milk

water

sea salt (or

Slice cabbage in 1 inch thick strips, set aside in a bowl.

Heat oil in a large saucepan on medium high heat.

Saute the onion until soft, about 2 minutes. Stir in the garlic, green onion and cook until fragrant, about one minute.

Stir in the coriander, turmeric,  cumin, or 1 tablespoon of your favorite curry powder and thyme.

Add the coconut milk, water, cabbage, carrot, salt, and stir to coat the vegetables.

Bring curry cabbage to a boil, reduce heat to simmer until cabbage is tender, fully cooked and the sauce has reached your desired thickness, about 20 minutes.

It is delicious served with rice, potato or roti.

OMG I love this cabbage! Since my cabbage was small I did half the amount; added 1/4 basmati rice and 2 -3 cups of vegan broth ; you curry spice was excellent but since I don’t like cumin, I did a pinch.

Thank you for teaching me how to cook this healthy recipe

I grow cabbage mainly for this recipe! We are on the Daniel fast right now and this is one of my favorites! Thank you!

My favorite foods, I love how you make It

I grew heaps of cabbages at one time, then wasn't sure what to do with them. 
I am very pleased with this recipe. Following others I have tried adding chick peas or lentils. Absolutely beautiful with mashed sweet potato. Thank you

Thank you for sharing this skills of cooking this recipe

Sooooo good. I made the recipe to a T the first go. Hubby thought it was too much cabbage and not heavy enough. So the 2nd go I cut the cabbage down and added a can of Chickpeas and a bit more carrot. We served it with quinoa. That brought in some more peotein and the combo was great.  When I cook quinoa I like using Veg broth instead water for even mire flavor. Thx for sharing this recipe! I never know what to do with cabbage lol

Just made this for the 1st time smells, looks , and taste amazing... I added some shredded grilled chicken to it right before the cabbage went in..... With rice and biscuits

So rich and flavourful! I added a can of lentils to up the protein, and followed the recommendation of red cabbage and serving with rice! So good! I added extra curry powder (1-2 tsp curry powder, PLUS the spices recommended) to balance the flavour after adding the lentils. Will be making again!

If you think cabbage can’t be luxurious, think again! This creamy cabbage curry delivers nourishment while being seriously indulgent. The cabbage melts down into silky sweetness and mingles with warming Indian spices before simmering with coconut milk and chickpeas for a cozy, complete meal.

Creamy Cabbage Curry

(28 grams) neutral oil

garlic (21 grams), (chopped)

salt black pepper ((see Note 2))

tomato paste

Kashmiri chili powder ((see Note 3))

(227 grams) ripe tomatoes, (finely chopped (see Note 4))

(13.5 oz / 400 mL) can full-fat coconut milk

(15 oz / 425 grams) can chickpeas, (drained and rinsed)

(32 grams) almond butter

garam masala

lime, (juiced)

(16 grams) fresh cilantro (leaves and tender stems, chopped)

Heat the oil in a 12-inch sauté pan over medium-high for a few minutes, or until shimmering. Add the garlic and serrano pepper and stir very frequently for 30 to 60 seconds until fragrant (don&#39;t let the garlic brown).

Add the cabbage and use tongs to coat it into the oil and aromatics, tossing well so the garlic and serrano pepper aren&#39;t stuck to the bottom of the pan. Season with ½ teaspoon kosher salt. Cook for 10 minutes, stirring occasionally, or until tender, silky, and browned in spots.NOTE: If it starts to brown quickly, lower the heat to medium and/or add a splash of water to deglaze.Multitasking: While the cabbage cooks: (a) In a small bowl combine the tomato paste, Kashmiri chili powder, coriander, cumin, turmeric, 1 teaspoon kosher salt, and lots of black pepper; (b) finely chop the tomatoes and set aside.

To the cabbage, add the tomato paste-spice mixture. Stir very frequently for 2 minutes, coating the tomato paste into the cabbage. If it dries out, add a splash of water. Add the tomatoes and cook for 4 to 5 minutes, or until softened and almost melting into the cabbage.

Pour in the coconut milk, chickpeas, almond butter, and ½ teaspoon kosher salt. Simmer uncovered for 15 to 20 minutes, stirring every few minutes to prevent sticking. The curry will thicken, so if you want a looser texture, add ¼ to ½ cup water (60 to 120 mL).NOTE: I prefer simmering for 20 minutes, as it gives the ingredients enough time to mask the coconut flavor, but you can taste at 15 minutes and check.

Remove from the heat. Stir in the garam masala, several squeezes of lime juice, and the chopped cilantro. Season to taste with salt or more lime juice as desired.

Serve with cooked rice or flatbread. NOTE: leftovers will thicken considerably in the fridge, so you may want to thin it out with some water on the stove.

What a lovely way to use cabbage .    An amazing flavor and very easy to make. Left out the nut butter as it was creamy enough with full fat coconut milk. Served it with rica and naan. Looking forward to having the left overs tonight.    I am enjoying trying recipes from your BIG cookbook.

I made this tonight, I substituted the Kashmiri Chili Powder with Sweet Paprika, lime with lemon - and I had to leave out the fresh cilantro as it is hard to find here.
We had it with rice and it was quite a light meal, I somewhat expected a creamier texture from the pictures? Maybe my pan was not large enough so that there wasn't enough surface for the cabbage to roast and melt on. 
But it was definitely a very cool recipe to sneak in a lot of cabbage into a meal! Thank you Nisha! Lots of love from Switzerland!

So easy and delicious.  I’ve never eaten cooked cabbage and it was perfect in this dish, perfect crunch.  I Used the chili powder I had on hand.  Leftovers just as good.  Will make again and again.  Every recipe  I have tried is great, so glad I found you on you tube and got your cookbook.

Update! I had some of my leftovers for lunch and decided to add some fennel seed to help with digestion of the cabbage, and it was great! It went very well with the other spices. I think next time I make this I may chop up some fresh fennel to cook with the cabbage.

This was another amazing recipe (but are we surprised?!). I made some substitutions based on what I had on hand. I used crushed tomatoes, reduced fat coconut milk and natural peanut butter. It was very easy to make and absolutely delicious! I will be making this again....soon!!

I made this and left it for my family's dinner. They loved it and barely had any leftovers.
Oddly, they had no idea there was cabbage in it. The cabbage softens and incorporates beautifully.

Who knew cabbage could be transformed into something so velvety and luxurious?! Clearly not me because, woah. This hits so many notes: savory, umami, creamy, indulgent, flavor-concentrate. RPL is my primary go-to source for weeknight cooking and meal planning; this one goes to front of the rotation.

Top 3 curry cabbage recipes from across the web

The most viewed curry cabbage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Curry Roasted Cabbage

Curry Cabbage

Creamy Cabbage Curry

Top 3 curry cabbage recipes from across the web

The most viewed curry cabbage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curry Roasted Cabbage

Curry Cabbage

Creamy Cabbage Curry

The most viewed curry cabbage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine