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Creamy Cabbage Curry Recipe

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This creamy cabbage curry is a flavorful, comforting dish featuring tender green cabbage simmered in a spiced tomato and coconut milk sauce with chickpeas and a touch of almond butter for richness. Perfectly balanced with Kashmiri chili powder and garam masala, and finished with fresh lime and cilantro, it makes a hearty vegetarian meal that’s easy to prepare on the stovetop.

Ingredients

Spices and Aromatics

  • 2 tablespoons (28g) neutral oil (such as avocado oil)
  • 4 fat garlic cloves (21g), chopped
  • 1 to 3 serrano peppers, finely chopped (3 for spicy!)
  • Diamond Crystal kosher salt and freshly cracked black pepper, to taste
  • 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

Vegetables and Legumes

  • 8 cups (400 to 480g) green cabbage, shredded or thinly sliced
  • 8 ounces (227g) ripe tomatoes, finely chopped
  • 1 (15 oz / 425g) can chickpeas, drained and rinsed

Dairy Alternatives and Garnishes

  • 1 (13.5 oz / 400 mL) can full-fat coconut milk
  • 2 tablespoons (32g) almond butter or cashew butter (unsweetened)
  • 1 lime, juiced
  • 1 cup (16g) fresh cilantro leaves and tender stems, chopped

Instructions

  1. Heat oil and aromatics: Heat the oil in a 12-inch sauté pan over medium-high heat until shimmering. Add the chopped garlic and serrano peppers and stir continuously for 30 to 60 seconds until fragrant, taking care not to let the garlic brown.
  2. Cook cabbage: Add the shredded cabbage to the pan and toss with tongs to coat in the oil and aromatics evenly. Season with ½ teaspoon kosher salt. Cook for 10 minutes, stirring occasionally, until the cabbage is tender, silky, and browned in spots. If browning too quickly, lower heat and optionally add a splash of water to deglaze the pan.
  3. Add tomato paste and spices: Mix tomato paste, Kashmiri chili powder, ground coriander, ground cumin, turmeric, 1 teaspoon kosher salt, and freshly cracked black pepper in a small bowl. Add this paste to the cabbage and stir very frequently for 2 minutes, ensuring the cabbage is thoroughly coated. Add the chopped tomatoes and cook for 4 to 5 minutes until softened and integrated.
  4. Simmer curry: Pour in the full-fat coconut milk, chickpeas, almond butter, and ½ teaspoon kosher salt. Simmer uncovered for 15 to 20 minutes, stirring every few minutes to prevent sticking and allow the curry to thicken. If a thinner consistency is desired, add ¼ to ½ cup (60 to 120 mL) water during simmering. Taste at 15 minutes to decide preferred thickness and flavor balance.
  5. Finish and garnish: Remove the pan from heat. Stir in the garam masala, lime juice, and chopped cilantro. Adjust seasoning with additional salt or lime juice as desired before serving.

Notes

  • Use serrano peppers according to preferred spice level; three produce a spicy dish.
  • Diamond Crystal kosher salt is recommended for seasoning due to its texture and flavor release; adjust salt according to taste if using other salts.
  • Kashmiri chili powder provides vibrant color and moderate heat; substitute with a milder chili powder if desired.
  • Choose ripe, juicy tomatoes to add sweetness and depth to the curry.
  • Almond or cashew butter adds creaminess and body without dairy; ensure unsweetened varieties are used for best results.

Find it online: https://cozyplatter.com/creamy-cabbage-curry-recipe-2/