Creamy and full of flavor, this easy cabbage curry recipe can be prepared in 15 minutes. This delicious side dish pairs well with roti and rice and is made with 11 simple ingredients. This cabbage curry is gluten-free, vegan, soy-free, and nut-free.
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 onion (approximately 1 cup onion chopped)
- 4 garlic cloves (about 2 tsp)
- 1/2 inch chunk of ginger (1 tsp approximately)
- 3 1/2 cups green cabbage (chopped)
- 1 1/4 cups coconut milk
- 3 tsp coriander
- 2 tsp smoked Paprika
- 1 tsp red chili powder
- 1/3 tsp turmeric powder
- Salt and black pepper to taste
- OPTIONAL Parsley and red pepper flakes to garnish
Instructions
- To start, peel and chop the onion, ginger, and garlic.
- Rinse the cabbage and discard any excess outer leaves. Then, chop the cabbage up into bite-sized pieces.
- Add the oil to a pan and set it over a stove top set to medium-high heat.
- Add the onion, ginger, and garlic to the pan with the oil and let them saute for about 5 minutes.
- Then, add in the cabbage and the spices and stir well.
- Add in the coconut milk and stir.
- Then, cover the pan, lower the heat in between medium and low, and let it cook for about 7 to 9 minutes.
- When the time is up, revive the cover and season with salt and pepper to taste. Stir well.
- Serve as is or garnish with chopped fresh herbs and red pepper flakes.
Nutrition
Calories: 161kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 21mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 18mg | Calcium: 36mg | Iron: 2mg
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