Cabbage Curry
Transform humble cabbage into a flavorful masterpiece with this easy and aromatic Cabbage Curry recipe. Bursting with Indian-inspired spices like mustard seeds, cumin, turmeric, and coriander, this dish combines tender cabbage, sautéed onions, juicy tomatoes, and fragrant ginger-garlic for a satisfying, plant-based dish. Its vibrant flavors are balanced with a hint of green chili heat, and a touch of red chili powder amps up the zest. With a quick 15-minute prep time and only 30 minutes to cook, this one-pot wonder is perfect for busy weeknights. Serve this vegan curry with fluffy basmati rice or fresh naan for a wholesome, hearty meal that's both nutritious and delicious! Ideal for those seeking a healthy comfort food option, this recipe is a must-try for lovers of Indian cuisine and vegetarian curries.
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Recipe Information
Ingredients
- 1 medium head cabbage
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large, chopped onion
- 1 inch piece, minced ginger
- 3 minced garlic cloves
- 1 chopped green chili
- 0.5 teaspoon turmeric powder
- 1.5 teaspoons coriander powder
- 0.5 teaspoon red chili powder
- 1 medium, chopped tomato
- 1 teaspoon, or to taste salt
- 0.5 cups water
- 2 tablespoons, chopped coriander leaves
Instructions
Start by removing the outer leaves of the cabbage. Cut the cabbage into quarters and then thinly slice each quarter.
Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and cumin seeds and let them splutter for about 30 seconds.
Add the chopped onion, minced ginger, minced garlic, and chopped green chili to the pan. Sauté until the onions are translucent, about 5 minutes.
Stir in the turmeric powder, coriander powder, and red chili powder, mixing well to coat the onions and spices evenly.
Add the chopped tomato and cook until the tomato becomes soft and the oil starts to separate from the mixture, about 4-5 minutes.
Toss in the sliced cabbage, stirring well to combine with the spice mixture.
Season with salt and add water. Mix thoroughly, then cover the pan and let the cabbage cook over low to medium heat for about 15 minutes or until the cabbage is tender, stirring occasionally.
Once the cabbage is cooked, adjust the seasoning if needed, and garnish with chopped coriander leaves.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 37.0 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1734 mg | 37% | |
*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.
