Sugar-Free Cabbage Curry
Elevate your weeknight dinner routine with this wholesome and flavorful Sugar-Free Cabbage Curry—an easy, nutrient-packed recipe that’s as satisfying as it is healthy. Made with tender cabbage, a medley of warming spices like turmeric, garam masala, and coriander, and perfectly balanced by the aromatic trio of garlic, ginger, and green chilies, this curry is an explosion of bold flavors without any added sugar. Coconut oil adds a rich, silky base, while a sprinkle of fresh cilantro completes the dish with a vibrant touch. Ready in just 45 minutes and ideal for pairing with steamed rice or flatbreads, this vegan and gluten-free cabbage curry is perfect for those seeking a simple yet deeply satisfying meal. A must-try for anyone looking for a low-carb, wholesome, and sugar-free alternative to traditional curries!
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Recipe Information
Ingredients
- 1 medium head Cabbage
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch, grated Ginger
- 2 finely chopped Green chilies
- 2 medium, chopped Tomato
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons, chopped Fresh cilantro
Instructions
Begin by finely slicing the cabbage. Set it aside.
Heat the coconut oil in a large pan over medium heat.
Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to splutter for a few seconds.
Add the chopped onions to the pan. Sauté until they turn golden brown.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another minute until fragrant.
Add the chopped tomatoes to the mixture and cook until they are soft and begin to break down.
Stir in the turmeric powder, coriander powder, and salt. Cook for another two minutes, allowing the spices to mix well with the base.
Add the sliced cabbage to the pan and mix well to coat the cabbage with the spice mixture.
Pour in the water and cover the pan. Allow it to simmer on low heat for about 15-20 minutes, or until the cabbage is tender.
Once cooked, sprinkle the garam masala over the curry and stir well.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or your choice of flatbread.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 47.8 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2066 mg | 44% | |
*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.
