High Protein Cabbage Curry
Elevate your weeknight dinner with this hearty and flavorful High Protein Cabbage Curry, a one-pot vegan recipe that’s as nutritious as it is delicious. Featuring tender cabbage, protein-packed chickpeas, and red lentils simmered in a rich, aromatic coconut milk base, this curry is brimming with bold spices like cumin, turmeric, and coriander. Infused with fresh ginger and garlic for added depth, it’s the perfect balance of savory and satisfying. Ready in just about an hour, this gluten-free curry is ideal for meal prep and pairs beautifully with rice or gluten-free bread. Packed with plant-based protein and wholesome ingredients, this dish is a must-try for vegans and curry lovers alike.
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Recipe Information
Ingredients
- 1 medium head cabbage
- 1 can (15 oz) chickpeas
- 0.5 cup red lentils
- 1 large onion
- 4 cloves garlic
- 1 inch piece ginger
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons coconut oil
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup cilantro
Instructions
Start by washing and chopping the cabbage into bite-sized pieces. Rinse the red lentils under cold water until the water runs clear.
Chop the onion finely. Mince the garlic and ginger.
In a large pot or deep skillet, heat the coconut oil over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and sauté until they become translucent, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for another minute until aromatic.
Add the curry powder, turmeric powder, and coriander powder. Stir well to combine and cook for an additional minute to toast the spices.
Add the chopped cabbage to the pot, stirring to coat with the spice mixture evenly.
Drain and rinse the canned chickpeas, then add them to the pot along with the rinsed red lentils.
Pour in the coconut milk and vegetable broth. Stir everything together until well combined.
Season the curry with salt and pepper, adjusting according to taste.
Bring the mixture to a gentle simmer and cook for about 25-30 minutes until the cabbage is tender, and the lentils are cooked through.
Stir occasionally and check the consistency, adding more broth if needed.
Once cooked, remove from heat and sprinkle fresh cilantro on top before serving.
Serve hot with rice or your favorite gluten-free bread.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7763 mg | 338% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 63.3 g | 226% | |
| Total Sugars | 82.0 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 4235 mg | 90% | |
*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.
