It’s super easy to prepare and takes only 30 minutes to cook. You do not need a pressure cooker or an Instant pot to prepare this dish. Whether you’re looking for a quick weeknight meal or something special for guests, this Vegan Cabbage Curry is sure to please! I agree to be sent email.
About this recipe
Cabbage is one of the few vegetables that cook rather quickly without a pressure cooker. This lends cabbage to various curry recipes. Shredded cabbage in medium-high heat is also so succulent that you do not need much water in the curry either. A vegan, gluten-free, flavorful dish prepared in a simmering coconut milk base is just 30 minutes away. Check out the recipe card to find out how you can prepare this flavorful cabbage curry with simple ingredients. This will be another vegan curry recipe you should not miss in your weekly menu plan. If you love this cabbage curry recipe then you must check out my tofu butter masala curry, zucchini curry, and sweet corn curry recipes.
Ingredients Notes
Instructions
Start by washing the head of cabbage and chopping or shredding them with a food processor. Coconut milk: I recommend using full-fat coconut milk for the best results and authentic flavor. You could also use light coconut milk if you prefer lighter curry. Herbs and spices: The herbs and spices in this recipe are completely customizable. You could use any of your favorites, or just use a single herb or spice. I used red chili powder, garam masala powder, turmeric powder, and sabji masala. Curry powder is another great option. Ginger and garlic: I like to use fresh ginger and garlic for this recipe to complement cabbage flavors. Ground ginger and garlic powder is a viable alternative if you do not have them fresh. Tomatoes: I like to use fresh tomatoes in this recipe, but you could also use canned diced tomatoes. Onion: Sliced onion is a perfect match for shredded cabbage. I like to use red onion for the perfect sweetness that this curry needs. If you do not have red onions, white or yellow onions are fine. Place a pan over medium heat and add a few teaspoons of oil. Add cumin seeds and let them cook for a few seconds until they start to sizzle. Add the chopped ginger and garlic and chopped onion and cook until it’s translucent about three to five minutes. Add the tomatoes and cook for a few minutes until they start to soften. Add the chopped cabbage and cook for five to seven minutes until the cabbage is cooked through. Add all the spice powders and salt and mix well.
Expert tips:
You can customize this recipe by using your favorite herbs and spices.I like to use fresh ginger and garlic in this recipe, but you could also use ground ginger and garlic powder.You can substitute sabji masala powder with curry powder or sambar powder.You can add any other vegetables along with cabbage. Carrots, beets, or parsnips are good options.Store the leftover curry in an airtight container in the fridge for up to two days.You could also skip the coconut milk and make a dry version as north Indian-style cabbage sabzi.
Serving suggestion
Cabbage curry is the perfect side dish for steamed white rice, brown rice, roti, chapati, puri, and cooked grains. Try this easy vegan curry recipe today! Garnish with cilantro and serve over steamed rice or chapati bread. Enjoy!
Related recipes
Cabbage VadaCabbage ChutneyChapati Side Dish RecipesCabbage Kofta - Cabbage Kofta CurryGassi Recipe
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
📖 Recipe
