Cabbage and Vegetable Curry
Warm, comforting, and full of vibrant flavors, this Cabbage and Vegetable Curry is a delightful dish that combines wholesome vegetables with fragrant spices and creamy coconut milk. Shredded cabbage, potatoes, carrots, and peas are simmered to tender perfection in a rich base of onion, tomatoes, and warming spices like cumin, turmeric, and garam masala. The addition of coconut milk adds a luxurious creaminess, balancing the hint of heat from red chili powder. Packed with nutrients and naturally vegan, this one-pot curry is easy to prepare and perfect for busy weeknights or cozy family dinners. Serve it with steamed rice, naan, or flatbread for a satisfying and flavorful meal that everyone will love!
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Recipe Information
Ingredients
- 300 grams Cabbage
- 2 medium Carrot
- 2 medium Potatoes
- 1 cup Green peas
- 1 large Onion
- 2 medium Tomato
- 3 pieces Garlic cloves
- 1 inch Ginger
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoons Red chili powder
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro leaves
- 1 cup Water
Instructions
Finely shred the cabbage, peel and dice the carrots and potatoes into small cubes, and set them aside.
Chop the onion and tomatoes, and finely mince the garlic and ginger.
Heat the vegetable oil in a large pan or pot over medium heat.
Add the cumin seeds and allow them to sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and ginger, and sauté for another 1 minute.
Add the diced tomatoes and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and form a paste.
Mix in the turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine the spices.
Add the diced potatoes, carrots, and shredded cabbage. Mix everything thoroughly so the vegetables are coated with the spice mixture.
Pour in the water, cover the pot, and let the vegetables simmer for 10-12 minutes over medium heat or until the potatoes and carrots are tender.
Stir in the green peas, coconut milk, and garam masala. Cook uncovered for an additional 5-7 minutes to allow the flavors to meld and the curry to thicken slightly.
Taste and adjust the seasoning with more salt if needed.
Garnish with fresh cilantro leaves and serve hot with steamed rice, naan, or flatbread.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6136 mg | 267% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 73.6 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4619 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
