Jamaican Cabbage Curry is different from Indian Cabbage Curry because of the different seasonings. It is prepared Jamaican-Style with the addition of thyme and coconut milk.
Other favorite curry dishes are Jamaican Spicy Curry Potatoes, Chickpea Curry with Quinoa, Thai Coconut Curry Tofu and Butternut Squash Curry.
The Health Benefits Of Cabbage
Cabbage is packed with nutrients, a member of the cruciferous vegetable family known to prevent cancer.
Cabbage is an excellent source of vitamin C. Vitamin C provides anti-inflammatory benefits and protects coronary arteries from damage.
It is also gluten-free and low in fat. It is also allowed in the phase 1 candida diet if carrots are omitted. Check out these 20 AMAZING VEGAN CABBAGE RECIPES
Curry Cabbage Ingredients
- Green Cabbage
- Coconut Oil
- Onion
- Garlic
- Coriander
- Turmeric
- Thyme
- Cumin
- Carrot
- Coconut Milk
- Salt
How To Make Cabbage Curry?
- Chop the cabbage into bite-sized pieces, prepare the other vegetables.
- In a large saucepan add oil and heat on medium heat.
- Saute onion, garlic. add all the spices, cabbage, coconut milk, and water.
- Curry is finished cooking when the sauce thickens…
- It is delicious served with rice, potato or roti.
Other Amazing Cabbage Recipes To Try
- Vegan Southern Fried Cabbage
- Jamaican Steamed Cabbage
- Vegan Colcannon
- Roasted Cabbage Steaks
- Vegan Cabbage Soup
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Get discounted copies of my cookbook Here
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes
Categories
- Categories: Gluten-Free, Vegan
- Course: Entrée
- Cuisines: Indian, Jamaican
Nutrition
(Per portion)- Energy: 171 kcal / 715 kJ
- Fat: 13 g
- Protein: 3 g
- Carbs: 12 g
Cook Time
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- For: 4 servings
Ingredients
- 1 pound green cabbage, washed
- 2 tablespoons coconut oil, or 1/4 cup water or vegetable broth
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme leaves, or 2 sprigs fresh thyme
- 1/2 teaspoon cumin
- 1 carrot, chopped
- 1-14 ounce can coconut milk
- 1/2 cup water
- 3/4 teaspoon sea salt, or to taste
Instructions
- Slice cabbage in 1 inch thick strips, set aside in a bowl.
- Heat oil in a large saucepan on medium high heat.
- Add onion and garlic and cook until is soft about 3 minutes stirring.
- Add coriander, turmeric, thyme, cumin, carrot, cabbage and stir. Add coconut milk, water and bring to a boil.
- Cover saucepan and reduce to a simmer and cook for about 20 minutes or until sauce thickens.
- Delicious served with brown rice or baked potatoes and a salad!
Notes
Love it. I didn’t have coconut milk so blended cashews in water to make cashew milk in the vitamix. I’m doing a liver cleanse
I’m so happy you enjoyed it and love your adjustment.
Dear Michelle,
My husband and I loved your curry cabbage soup! The flavors were wonderful. My teaspoon of the spices were heaping and made the soup vibrant. Thanks so much for this wonderful new way to serve cabbage.
Ruth, I’m so happy you and your husband enjoyed it. I made it for dinner yesterday and it was so delicious!
I love cabbage and wanted to try something different. Very good! Thanks for sharing.
Toni, I’m so happy you enjoyed it. Thank you for sharing your feedback with us.
Love this, Thanks for sharing.
This recipe ROCKS! Was looking for a new way to make cabbage and came across this. LOVE LOVE LOVE IT! I cooked the onions untill they were brown and sweet. Used fresh turmeric and thyme, added a small jar of curry paste and cooked it low and slow for about 5 hours to bring out the flavors. We ate it as a soup. Perfect!
Stacey, I’m so happy you enjoyed it. Thank you so much for sharing your adjustments with us.
I added chickpeas to make this curry a complete meal. Just delicious and perfect comfort food in cold weather and challenging times.
Ooh I love how you added chickpeas, a great idea. I’m so happy you enjoyed it.
Made this on a cold winter night. It was so comforting, cozy, and delicious. Absolutely warming to the soul. The family enjoyed it. Thank you for a healthy and appetizing meal!
Ginger, I’m so happy you enjoyed it. Thank you for your feedback.
These were soooo yummy. This is the only way I make our cabbage now. It was quick and easy and my kids actually ate them! 😅
Ebony, I’m so happy you and your children enjoyed it. Thank you very much for sharing your feedback.
I’m allergic to coconut, can you suggest a replacement for the coconut milk? Thanks
Peg, you can substitute with vegetable broth.
Is it possible to use purple cabbage for this recipe? I have a head of purple cabbage and not sure what to do with it. Would love to use it in a curry for dinner!
Absolutely, I actually prefer purple cabbage.
This soup is delicious. I season 4 chicken thighs with curry seasoning, brown them on both sides. Then put them in the soup when the soup is ready to simmer for 20 mins and then they finish cooking like that. I also use curry powder in place of the turmeric, coriander & cumin. Ive also used a bag of coleslaw (shredded cabbage and carrots) to save time time.
I’m happy you enjoyed my curry cabbage recipe. Thank you for sharing your feedback.
Can I use carton coconut milk instead of canned? I have one can as well but I bought it for my vegan cinnamon roll recipe. If it is necessary I’ll go get more.
Tiffany if the coconut milk in the carton is unsweetened then it will work. I usually use the ones in the carton for cereal. Make sure to cook your curry until the sauce is reduced and thick so you end up with a more flavorful dish. The coconut milk in the carton is usually watered down with other ingredients.
This soup was so delicious! I ended up making it in the Instant Pot and added in some tiny potatoes. Can’t wait to try the left overs on rice.
I don’t always have coconut milk on hand – although I do try to – what would you suggest as a substitute, if any? Thanks. I have made this once already and it was very good! I made it to have for lunch, with a slice of bread on the side. No rice.
Rosanna, you can make it with bouillon cubes, vegetable broth, you can just leave out the coconut milk.
I’ve also used a little bit of coconut extract (1/2 tsp) mixed with nondairy milk (1 cup) as a substitute. It lightens up the recipe for a delicious side as opposed to the main dish. I love this recipe.
Hi! I thought this recipe was delicious! I was just wondering if you knew how much fiber this meal had per serving? I’m currently doing the vegan keto diet and was trying to figure out the net carbs.
I served it with a piece of white fish, and it was sooooo good!
Val, I’m so excited you enjoyed it. Thank you for sharing your feedback.
This was soooo delicious!!!
I love cabbage and curry. Can’t wait to try this. Thank you!
Ahna, that is awesome, I hope you enjoy!
This was very good!
I was confused by coriander until I realized there was no curry
Powder in the recipe. When I looked it up it said that Curry could be substituted. So was that what made the cabbage Curry cabbage? I wasn’t sure so I used both. At any rate it was a nice change from the regular cabbage that I make. I also used broth instead of water. Thank you very much I have recommended it to several friends.
Thank you very much! It was delicious!
Krisztina, I’m so happy you enjoyed it. Thank you.
Just made this and it is sooo delicious!
Romunda, I’m so happy you enjoyed it, thank you for your feedback.