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Curry Cabbage

Curry Cabbage
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This quick and easy Curry Cabbage will be a sure hit! It is not only healthy but astonishingly full of flavor!

Curry Cabbage

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 decided to surprise him with one of his favorite dishes. He also like my other curry dishes, Jamaican Spicy Curry Potatoes, Chickpea Curry with Quinoa, Thai Coconut Curry Tofu and Butternut Squash Curry.

Curry Cabbbage

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.

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Per 100g
Energy:
171 kcal / 715 kJ
Fat:
13 g
Protein:
3 g
Carbohydrate:
12 g

Ingredients

For: 4 servings
Preparation:
10 min
Cooking:
20 min
Ready in:
30 min

Instructions

  1. Slice cabbage in 1 inch thick strips, set aside in a bowl.

  2. Heat oil in a large saucepan on medium high heat.

  3. Add onion and garlic and cook until is soft about 3 minutes stirring.

  4. Add coriander, turmeric, thyme, cumin, carrot, cabbage and stir. Add coconut milk, water and bring to a boil.

  5. Cover saucepan and reduce to a simmer and cook for about 20 minutes or until sauce thickens.

  6. Delicious served with brown rice or baked potatoes and a salad!

Notes

Curry Cabbage

Please Leave a Comment and a Rating

Rating

  1. Katie_J
    May 12, 2018

    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.

    • Katie_J
      May 12, 2018

      Oops. I must be too tired to read :) :) :)

  2. Carol
    April 29, 2018

    Is there no curry in this recipe?

    • Michelle Blackwood
      April 29, 2018

      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.

  3. arniker hamsa
    April 4, 2018

    Instead of coconut milk i just used ordinary dairy milk and i am comfortable with that. Thanks for the recipe.

    • Michelle Blackwood
      April 4, 2018

      Wow, Considering that I’m vegan and this is a vegan website. This might help some of my readers who are not vegan.

  4. Rosemary
    March 7, 2018

    5.00

    I love cabbage and just discovered your website. Looking forward to trying this and other recipes!

    • Michelle Blackwood
      March 7, 2018

      Welcome Rosemary, so happy you are here, hope you enjoy!

  5. philly
    February 11, 2018

    5.00

    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.

    • Michelle Blackwood
      February 12, 2018

      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.

  6. Cristin
    February 7, 2018

    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!!

    • Michelle Blackwood
      February 7, 2018

      Hi Cristin, 2 tablespoons is usually fine. Hope you enjoy!

  7. Ester
    January 15, 2018

    I noticed that the recipe doesn’t call for curry powder. Is that correct?

    • Michelle Blackwood
      January 15, 2018

      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.

      • Ester sluce
        January 21, 2018

        Thanks for the info. The soup is yummy!

  8. Tonia
    December 14, 2017

    This is now my favorite dish, thank you for all the delicious recipes you create!!!

    • Michelle Blackwood
      December 14, 2017

      You are welcome Tonia

    • Susie Konicov
      January 5, 2018

      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

      • Michelle Blackwood
        January 5, 2018

        Thank you for checking it out Susie, my print button is coming soon, it is in the works now!

      • Val
        March 25, 2018

        5.00

        Hi Susie I take a picture of recipes with my phone then I have them for later

        • Michelle Blackwood
          March 25, 2018

          Val the Print button is at the top of the recipe, where all the other share buttons are.

  9. Amy Katz from Veggies Save The Day
    December 6, 2017

    5.00

    I made this tonight, and it was fantastic! Everyone loved it. I will definitely be making it again!

    • Michelle Blackwood
      December 7, 2017

      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!

    • Susie Konicov
      January 5, 2018

      Delete the? That wasn’t supposed to be there!
      Susie

      • Michelle Blackwood
        January 5, 2018

        No problem, hope you enjoy :)

  10. Taylor
    October 30, 2017

    My husband is allergic to coconut do you recommend a replacement?

    • Michelle Blackwood
      October 30, 2017

      You can substitute with vegetable broth or just blend a 1/4 cup of cashew or blanched almond nuts with water.

  11. Abi
    October 28, 2017

    5.00

    Thank you for this yummy recipe…I made some adjustments like adding more thyme, diced sweet potato and red pepper flakes……..OHMYGOODNESS!! thanks again

    • Michelle Blackwood
      October 28, 2017

      Abi, thank you very much for your feedback. I’m so happy you enjoyed it, love your adjustments!

  12. Tee
    October 23, 2017

    Oh this looks absolutely delicious. I am going to make this tonight!!! Thanks for sharing…

    • Michelle Blackwood
      October 23, 2017

      Please enjoy Tee, thank you!

  13. Dee
    October 16, 2017

    Added potatoes and some garam masala.
    Also mustard seeds.
    Was delicious.

  14. Heather
    August 23, 2017

    5.00

    Great recipe for using a cabbage as a main not just a side dish! Thank you!

    • Michelle Blackwood
      August 23, 2017

      It is Heather, you are welcome!

    • taylor
      November 30, 2017

      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?

      • Michelle Blackwood
        November 30, 2017

        Taylor this is so cool, check out myfitnesspal.com and see if it helps

  15. Mariah
    August 18, 2017

    5.00

    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.

    • Michelle Blackwood
      August 18, 2017

      Hello Mariah, I hope you feel better soon, I hope you love my recipe, adding potatoes sound delicious!

  16. Jen
    August 18, 2017

    5.00

    Loved it 👌🏽

    • Michelle Blackwood
      August 18, 2017

      Awesome, so happy you did. Thank you for your feedback!

  17. Dawn
    August 18, 2017

    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 :)

    • Michelle Blackwood
      August 18, 2017

      Dawn, one carrot I cooked along with the recipe. Hope you enjoy!

  18. Meagan
    August 18, 2017

    Hi, does this dish have a coconut flavor due to the coconut milk? I don’t like coconut flavor… Thanks

    • Michelle Blackwood
      August 18, 2017

      Meagan, omit coconut milk and substitute with 1/4 cup cashews blend in 1/2 cup water.

  19. Angela Broadway
    August 10, 2017

    5.00

    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.

    • Michelle Blackwood
      August 11, 2017

      I’m so happy you loved it, I’ll have to try it in a pressure cooker. I love Jasmine and Basmati rice, yum!

    • Lisa
      October 27, 2017

      How long in the pressure cooker?

      • Michelle Blackwood
        October 28, 2017

        Lisa, I don’t have a pressure cooker but oh my it can’t be long!

    • Sara
      March 26, 2018

      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

  20. Antoinette
    August 8, 2017

    5.00

    I made this for my meal prep for the week, served it over brown rice. It tasted good and was very filling.

  21. James
    August 3, 2017

    5.00

    Sounds yammm

  22. Jenny Roper
    May 2, 2017

    5.00

    This was so easy to make, I served it with quinoa and it was so delicious 😋

    • Michelle Blackwood
      May 4, 2017

      Sounds delicious Jenny, so happy you loved it!

  23. Rich Freeman
    April 14, 2017

    Hi Mi Chelle :>),
    I’m about to take the journey to prepare your curry cabbage. I will let you know how it goes…

    Rich…

    • Michelle Blackwood
      April 14, 2017

      Hello Rich, you are very welcome. Enjoy the journey!

  24. Diane Kelly
    April 9, 2017

    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

    • Michelle Blackwood
      April 9, 2017

      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

  25. Donna
    April 7, 2017

    Just discovered your website with these awesome recipes!! Thanks so much for sharing! Trying everything…well not everything, but feeling inspired!

    • Michelle Blackwood
      April 7, 2017

      Welcome Donna, so happy to have you. Please enjoy and feel free to ask me any question!