Whole30 Cabbage Curry
Discover the vibrant flavors of this Whole30 Cabbage Curry—a nutrient-packed, dairy-free, and gluten-free dish that's perfect for clean eating. This fragrant curry combines tender green cabbage with a rich, spiced tomato and coconut milk base, flavored with warming curry powder, turmeric, and cumin seeds. Fresh garlic, ginger, and cilantro amplify its aromatic appeal, while a squeeze of lime adds a refreshing brightness to each bite. Ready in under 45 minutes, this one-pot recipe is ideal for busy weeknights and makes a deliciously satisfying main course or side dish. Whether you're following Whole30 or simply craving a wholesome, plant-forward meal, this cabbage curry hits all the right notes.
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Recipe Information
Ingredients
- 1 head green cabbage
- 2 tablespoons coconut oil
- 1 large onion
- 3 cloves garlic cloves
- 1 inch piece fresh ginger
- 14.5 ounces canned diced tomatoes
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
- 1 whole lime
Instructions
Start by preparing the vegetables: core and thinly slice the cabbage, finely chop the onion, and mince the garlic and ginger.
In a large pot or deep skillet, heat the coconut oil over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds to release their aroma.
Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the curry powder, turmeric, and coriander to the pot, stirring continuously for about 1 minute to coat the onions with the spices.
Pour in the canned diced tomatoes and cook for 5 minutes, allowing the mixture to simmer and thicken slightly.
Add the sliced cabbage to the pot along with the coconut milk. Stir well to combine all the ingredients.
Season with sea salt and black pepper. Cover the pot and allow the curry to simmer over low heat for about 20 minutes, or until the cabbage is tender.
Check for seasoning and adjust if necessary. Stir in half of the fresh cilantro just before serving.
Serve the cabbage curry hot, garnished with the remaining cilantro and a squeeze of lime juice for freshness.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7063 mg | 307% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 50.7 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2268 mg | 48% | |
*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.
