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YumThis quick and easy Curry Cabbage will be a sure hit! It is not only healthy but astonishingly full of flavor and easy to prepare.
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
Curry cabbage is another quick dish that I could prepare for my husband seven days a week and he would still be happy to eat. He usually enjoys it with brown rice or quinoa and a salad with avocados. So this afternoon as he went to pick up our daughter Devannah from work,
I prepared my cabbage curry Jamaican style using thyme and coconut milk for a creamy taste. Jamaican Cabbage Curry is different from Indian Cabbage Curry because of the different seasonings.
I decided to surprise him with one of his favorite dishes. He also likes my other curry dishes, Jamaican Spicy Curry Potatoes, Chickpea Curry with Quinoa, Thai Coconut Curry Tofu and Butternut Squash Curry.
Cabbage is packed with nutrients, a member of the cruciferous vegetable family known to prevent cancer. Cabbage is an excellent source of vitamin C which provides anti-inflammatory benefits and protects coronary arteries from damage. Curry cabbage is also gluten-free, low in fat and allowed in phase 1 candida diet if carrots are omitted. Check out these 20 AMAZING VEGAN CABBAGE RECIPES
How To Make Cabbage Curry
Cabbage curry is easy to prepare. first. 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 spices, cabbage, coconut milk, and water and cook until thickened. It is delicious served with rice, potato or roti.
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- Energy:
- 171 kcal / 715 kJ
- Fat:
- 13 g
- Protein:
- 3 g
- Carbohydrate:
- 12 g
Ingredients
- 1 pound green cabbage, washed
- 2 tablespoons coconut oil, or 1/4 cup water/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
- Preparation:
- 10 min
- Cooking:
- 20 min
- Ready in:
- 30 min
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
So very delicious…. mmmm…..
Thank you Cynthia, I’m so happy you enjoyed it.
This is a nice simple recipe with great combination of ingredients. I will say however that the results are very dependent on the coconut milk used. To get the results like shown in the photos I assume you used a very light coconut milk – in contrast to the very thick high fat milk I use in Thai cooking. I anticipated and used half a can with 1-1/4 cup of liquids and it still came out a bit thick and heavy on coco milk flavor. Added 2 Thai red chilis and 1/2 tsp of garam masala to round it out. I will make again with lite coco milk. Very tasty.
Just made this as written. It’s delicious.
Thank you Elana for your feedback, I’m so happy you enjoyed it.
gonna cook it this week. i’ll let you know. interested in the west indies approach. thanks.
Dan thank you, I hope you enjoy it.
I made this tonight. I made a few adjustments, added a cilantro, garlic, spinach, soaked cashew (for creaminess) chutney, and sprinkled liberally with fresh lemon juice. So incredibly delicious! Made the dish international. ;) Thank you for this recipe.
Wow, I’m happy you enjoyed it and made it your own Orenda, love all additions. Thank you, Orenda for your feedback.
Simple easy and delicious!! I added a little sweetner and white potatoes. When I lifted the lid I knew this recipe was a keeper. It’s saved in my IPhone notes. Can’t wait to try this sauce with pumpkin.
Serenity, so happy you enjoyed it. Love how you added potatoes and yes pumpkin is awesome too.Thank you for your feedback.
Thanks for the great recipe and greetings from Hungary! My version: I put some pumpkin cut into cubes into the curry besides the carrots and the cabbage. It tastes great with it. :)
Thank you Sweetgeorgia greetings from Florida, thank you for your feedback, I’m so happy you enjoyed it and I definitely love your version.
This is amazing and quick to make. I have chronic illnesses, so I like to look for easy recipes so I don’t need to be on my feet too long. It’s also good bc you can chop and get the seasonings ready a day in advance, so cooking is even quicker for me. I like to add additional carrots and cauliflower goes well with this dish.
My dad and everyone on his side of the family are from Jamaica, as well. I gave some to a Jamaican family friend who loved it and I gave her the link to your recipe. Will have to make some for my grandparents next. :) thank u!
Tay, thank you for your feedback. I’m so happy you enjoyed it. I love how you added other vegetables. Hoping for your health and healing
aw thank you so much! Going whole foods/ plant based vegan is helping me with healing and my spirit! The power of plants is amazing.
This looks super yummy, can’t wait to try it!
I had quite a bit of leftover cabbage from another recipe so was looking for a way to use it. I made this using a curry paste and added cauliflower and tofu—it was amazing! Healthy, versatile and quick!
Catherine, I’m so happy you enjoyed it. Love how you made the recipe your own.
Absolutely delicious and easy to prepare
Thank you for your feedback.
I have made this a couple of times. It is even faster (already so quick) if you use an Instant Pot. 2 minutes low pressure and 5 natural pressure release after onions and garlic sautéed. I end up adding about 4 carrots and as many cloves of garlic. Great recipe!
Thank you Living With The Essentials for the directions using an Instant Pot. I appreciate it, loving the extra carrots and garlic.
Hmmmm, your recipe doesn’t say when to add the cabbage, so I’m assuming it’s when the water and coco milk is added. Giving this a try.
Oops. I must be too tired to read :) :) :)
Is there no curry in this recipe?
Curry is a blend of spices, the yellow is the turmeric. So yes it is there, I add it from scratch, you are welcome to use your favorite blend, about 2 tablespoons.
Instead of coconut milk i just used ordinary dairy milk and i am comfortable with that. Thanks for the recipe.
Wow, Considering that I’m vegan and this is a vegan website. This might help some of my readers who are not vegan.
Can you eat this sauce with chapati?
Ify yes it tastes delicious with chapati.
I love cabbage and just discovered your website. Looking forward to trying this and other recipes!
Welcome Rosemary, so happy you are here, hope you enjoy!
I made this and it was great.. So easy but good. My husband was like “ there is no fish or chicken in this and still taste so good”.👌🏽 He hasn’t eaten meat for years but he just saying it still taste great.
Thank you, Philly for your feedback so happy your hubby loves it. I will be posting my Curry Jackfruit and Potato Recipe and I hope you both will love it.
Hey Michelle. I don’t have all these separate spices but I have a curry spice. Could I substitute the curry spice for all of them. And if so how much would I sub it for? Looks delicious!!
Hi Cristin, 2 tablespoons is usually fine. Hope you enjoy!
I noticed that the recipe doesn’t call for curry powder. Is that correct?
That’s correct, curry powder is just a blend of spices and most contain coriander, turmeric, cumin, which I included in the recipe but you are free to substitute those ingredients I mentioned for curry powder. The next time you have an opportunity and you are at the supermarket look at the different brands of curry powder and you find that no two brand has the same ingredients.
Thanks for the info. The soup is yummy!
This is now my favorite dish, thank you for all the delicious recipes you create!!!
You are welcome Tonia
Couldn’t figure out how to print this from my cell phone, so copied it by hand, to be sure I had it. I love the taste of curry, and can’t wait to make this.
Thank you for sharing this!?
Susie
Thank you for checking it out Susie, my print button is coming soon, it is in the works now!
Hi Susie I take a picture of recipes with my phone then I have them for later
Val the Print button is at the top of the recipe, where all the other share buttons are.
I made this tonight, and it was fantastic! Everyone loved it. I will definitely be making it again!
Thank you so much for your feedback Amy, so happy everyone loved it. So funny that I made it last night as well and served it with rice for my hubby and mac and cheese for my 8-year old and I was surprised how delicious it tasted with mac and cheese!
Delete the? That wasn’t supposed to be there!
Susie
No problem, hope you enjoy :)
My husband is allergic to coconut do you recommend a replacement?
You can substitute with vegetable broth or just blend a 1/4 cup of cashew or blanched almond nuts with water.
Thank you for this yummy recipe…I made some adjustments like adding more thyme, diced sweet potato and red pepper flakes……..OHMYGOODNESS!! thanks again
Abi, thank you very much for your feedback. I’m so happy you enjoyed it, love your adjustments!
Oh this looks absolutely delicious. I am going to make this tonight!!! Thanks for sharing…
Please enjoy Tee, thank you!
Added potatoes and some garam masala.
Also mustard seeds.
Was delicious.
Great recipe for using a cabbage as a main not just a side dish! Thank you!
It is Heather, you are welcome!
Hi, so I’m making this recipe for my college nutrition class. I have to make a food label for it, do you know how much is a serving size-is it the 100g? And do you know how many calories?
Taylor this is so cool, check out myfitnesspal.com and see if it helps
I am obsessing over the pictures of this. Going to make it tonight. Have a cold and think is exactly what I need. Might be delicious with some yellow potatoes too? Thanks for sharing.
Hello Mariah, I hope you feel better soon, I hope you love my recipe, adding potatoes sound delicious!
Loved it 👌🏽
Awesome, so happy you did. Thank you for your feedback!
How many carrots did you use, and did you cook them along with the cabbage, or before and then add them? Looking forward to making this on the weekend :)
Dawn, one carrot I cooked along with the recipe. Hope you enjoy!
Hi, does this dish have a coconut flavor due to the coconut milk? I don’t like coconut flavor… Thanks
Meagan, omit coconut milk and substitute with 1/4 cup cashews blend in 1/2 cup water.
I just made this dish and it’s amazing. The flavor profile from the spices and the coconut milk was insanely good. I made the dish in my pressure cooker which intensified the flavors also. I served the cabbage over jasmine rice. This will definitely be a go to recipe for me from now on. Thank you.
I’m so happy you loved it, I’ll have to try it in a pressure cooker. I love Jasmine and Basmati rice, yum!
How long in the pressure cooker?
Lisa, I don’t have a pressure cooker but oh my it can’t be long!
How long did you leave it in the pressure cooker. Maybe I can make it in my instant pot. Could use some guidance as I’m new to pressure cooking. Thanks
I made this for my meal prep for the week, served it over brown rice. It tasted good and was very filling.
Sounds yammm
This was so easy to make, I served it with quinoa and it was so delicious 😋
Sounds delicious Jenny, so happy you loved it!
Hi Mi Chelle :>),
I’m about to take the journey to prepare your curry cabbage. I will let you know how it goes…
Rich…
Hello Rich, you are very welcome. Enjoy the journey!
Hi Michelle!
I am making this Curry Cabbage…but I noticed that you don’t use curry seasoning. Is this because the cumin, thyme, turmeric & corainder is what makes the curry seasoning? For some reason, I always thought that curry was a separate spice, a spice of it’s own. I hope I am making sense here… Thank you in advance for any help!
Blessings,
Diane
Hello Diane, that’s exactly what I did, I broke down the spices because I wanted the recipe to come out exactly how I made it because no two curry powder formula are the same. Jamaican curry taste different from Thai curry and Indian curry if you get me
Just discovered your website with these awesome recipes!! Thanks so much for sharing! Trying everything…well not everything, but feeling inspired!
Welcome Donna, so happy to have you. Please enjoy and feel free to ask me any question!