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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
The recipe looks absolutely delicious! The picture shows carrots in the dish as well but they aren’t included in the instructions. Just wondering how and when you would add them?
Suzanne thank you, add them when you add the cabbage. I make this recipe without even thinking, this is an updated photo, you can add other veggies, like diced zucchini and potatoes. Hope you enjoy!
I made this today. It is simply wonderful. I made a pig of myself. I kept filling my bowl.
Hi, I new to the healthy food blogging thing, Im just enthusiastic about sharing flavorful and healthy food that is inexpensive and easy to prep. I was about to journal my curry cabbage so I looked up recipes and found you. I am truly inspired. Thank you
Corey, It is so nice to meet you. all the best with your journey, I’m so excited for you. Thank you for stopping by and If you think of anything I can do to help let me know!!
Very yummy!
Thank you Jim, I’m so happy you enjoyed it. Thank you for sharing your feedback.
I made this as part of my New Year’s supper. EVERYONE loved it and went back for seconds.
Cynthia I’m so happy it turned out well and everyone loved it. Happy New Year, thank you for sharing.
Ahhh Michelle, Merry Christmas! This cabbage is delicious! Between my husband and kids I barely got any.
Your recipes have never failed me! Have your lemon pound cake baking right now :)
Healthier Steps is dominating the bookmarks on my phone.
Keep em coming! We need a zucchini bread recipe too :)
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.