Curried Cabbage and Carrots
Transform simple vegetables into a vibrant, flavor-packed dish with this Curried Cabbage and Carrots recipe! A medley of tender shredded cabbage, sweet julienned carrots, and aromatic spices like turmeric, cumin, and coriander come together in just one skillet. Coconut oil adds a rich base, while fresh ginger and garlic infuse each bite with irresistible warmth. A squeeze of lemon juice and a sprinkle of cilantro provide the perfect finishing touch to this colorful vegan and gluten-free dish. Ready in under 40 minutes, it’s a versatile option that works equally well as a side dish or a main course when paired with rice, naan, or flatbread. Perfect for weeknight dinners or meal prep, this quick and healthy recipe is a must-try for lovers of bold, Indian-inspired flavors.
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Recipe Information
Ingredients
- 1 medium head (about 2 pounds) green cabbage
- 3 medium carrots
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon (grated) fresh ginger
- 2 tablespoons coconut oil (or vegetable oil)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup water
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 tablespoon lemon juice
Instructions
Remove the outer leaves of the cabbage. Chop the cabbage into thin shreds and set aside.
Peel and julienne the carrots into thin strips. Alternatively, grate them coarsely using a box grater.
Peel and thinly slice the onion. Mince the garlic, and grate the fresh ginger.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the sliced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the ground turmeric, cumin, coriander, paprika, and optional red chili flakes. Stir constantly for 30 seconds to toast the spices and release their aroma.
Add the shredded cabbage and carrots to the skillet. Toss well to coat the vegetables with the spices.
Season with salt and black pepper. Stir to combine.
Pour in 1/4 cup of water and cover the skillet with a lid. Lower the heat to medium-low and let the vegetables cook for 10-12 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
Remove the lid and cook for another 2-3 minutes to allow any excess liquid to evaporate.
Remove the skillet from heat. Drizzle with lemon juice and sprinkle with freshly chopped cilantro for garnish.
Serve warm as a side dish, or pair with rice, naan, or flatbread for a complete meal.
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.0 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 714 mg | 15% | |
*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.
