Description
This Creamy Cabbage Curry is a flavorful, comforting dish featuring tender cabbage simmered in a rich coconut milk and almond butter sauce, infused with aromatic spices and fresh herbs. It’s a vibrant vegetarian curry that is both hearty and nutritious, perfect served with rice or flatbread for a satisfying meal.
Ingredients
Scale
- 2 tablespoons (28g) neutral oil of choice (such as avocado oil)
- 4 fat garlic cloves (21g), chopped
- 1 to 3 serrano peppers, finely chopped (3 for spicy!)
- 8 cups (400 to 480g) green cabbage, shredded or thinly sliced
- Diamond Crystal kosher salt and freshly cracked black pepper
- 2 tablespoons (30g) tomato paste
- 2 teaspoons Kashmiri chili powder
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 8 ounces (227g) ripe tomatoes, finely chopped
- 1 (13.5 oz / 400 mL) can full-fat coconut milk
- 1 (15 oz / 425g) can chickpeas, drained and rinsed
- 2 tablespoons (32g) almond butter or cashew butter (unsweetened)
- 1 lime, juiced
- 1 cup (16g) fresh cilantro leaves and tender stems, chopped
Instructions
- Heat the oil in a 12-inch sauté pan over medium-high heat for a few minutes until shimmering. Add the chopped garlic and serrano peppers, stirring frequently for 30 to 60 seconds until fragrant but not browned.
- Add the shredded cabbage to the pan and toss it thoroughly with the garlic and peppers using tongs. Season with ½ teaspoon kosher salt. Cook, stirring occasionally for about 10 minutes, until the cabbage is tender, silky, and lightly browned. If it browns too quickly, reduce heat to medium or deglaze with a splash of water.
- Mix tomato paste with Kashmiri chili powder, ground coriander, cumin, turmeric, 1 teaspoon kosher salt, and black pepper in a small bowl. Add this to the cabbage and stir continuously for 2 minutes to incorporate, adding a splash of water if it dries out. Then add the chopped tomatoes and cook for 4 to 5 minutes until softened and nearly melting into the cabbage.
- Pour in the coconut milk, add the drained chickpeas and almond butter, and season with another ½ teaspoon kosher salt. Simmer uncovered for 15 to 20 minutes, stirring every few minutes to prevent sticking. The curry will thicken; add ¼ to ½ cup water if a looser consistency is preferred.
- Remove the pan from heat. Stir in garam masala, fresh lime juice, and chopped cilantro. Adjust seasoning with additional salt or lime juice to taste.
- Serve the curry hot with cooked rice or flatbread. Leftovers will thicken in the fridge; thin with water on the stove before reheating if desired.
Notes
- Adjust spice level by using fewer or more serrano peppers.
- Store leftovers in the fridge for up to 3 days.
- This dish pairs well with rice or flatbread.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Creamy Cabbage Curry, Coconut Milk, Vegetarian Curry, Hearty Dish