Print

Creamy Cabbage Curry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

This creamy cabbage curry is a flavorful, comforting dish that blends tender shredded cabbage with aromatic spices, coconut milk, chickpeas, and a touch of almond butter for richness. Perfectly balanced with a hint of heat from serrano peppers and freshness from lime and cilantro, this recipe offers a hearty vegetarian meal that comes together on the stovetop in under an hour.

Ingredients

Oil and Aromatics

  • 2 tablespoons (28g) neutral oil of choice (such as avocado oil)
  • 4 fat garlic cloves (21g), chopped
  • 1 to 3 serrano peppers, finely chopped (use 3 for spicy)

Vegetables and Spices

  • 8 cups (400 to 480g) green cabbage, shredded or thinly sliced
  • 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
  • 8 ounces (227g) ripe tomatoes, finely chopped

Liquids and Legumes

  • 1 (13.5 oz / 400 mL) can full-fat coconut milk
  • 1 (15 oz / 425g) can chickpeas, drained and rinsed

Finishing Ingredients

  • 2 tablespoons (32g) almond butter or cashew butter (unsweetened)
  • 1 teaspoon garam masala
  • 1 lime, juiced
  • 1 cup (16g) fresh cilantro leaves and tender stems, chopped

Instructions

  1. Heat oil and sauté aromatics: In a 12-inch sauté pan, heat 2 tablespoons of neutral oil over medium-high until shimmering. Add 4 chopped garlic cloves and 1 to 3 finely chopped serrano peppers. Stir very frequently for 30 to 60 seconds until fragrant, taking care not to let the garlic brown.
  2. Cook the cabbage: Add 8 cups of shredded green cabbage to the pan, using tongs to coat it well in the oil, garlic, and peppers. Season with ½ teaspoon kosher salt. Cook the cabbage for about 10 minutes, stirring occasionally until it becomes tender, silky, and browned in spots. If it browns too quickly, lower the heat to medium and add a splash of water to deglaze the pan.
  3. Prepare tomato-spice mixture: While the cabbage cooks, in a small bowl combine 2 tablespoons tomato paste, 2 teaspoons Kashmiri chili powder, 1 ½ teaspoons coriander, 1 ½ teaspoons cumin, ½ teaspoon turmeric, 1 teaspoon kosher salt, and fresh black pepper. Also, finely chop 8 ounces of ripe tomatoes and set aside.
  4. Add spices and tomatoes: Stir the tomato paste and spice mixture into the cabbage continuously for 2 minutes to coat the cabbage evenly. If the mixture dries out, add a splash of water. Add the chopped tomatoes and cook for 4 to 5 minutes until they soften and begin to meld with the cabbage.
  5. Add coconut milk and chickpeas, then simmer: Pour in 1 can (400 mL) full-fat coconut milk, 1 can (425g) drained chickpeas, 2 tablespoons almond or cashew butter, and ½ teaspoon kosher salt. Let the curry simmer uncovered for 15 to 20 minutes, stirring every few minutes to prevent sticking. The sauce will thicken; if you prefer a looser curry, add ¼ to ½ cup (60 to 120 mL) water as needed.
  6. Finish with garam masala, lime, and cilantro: Remove the pan from heat. Stir in 1 teaspoon garam masala, juice of 1 lime, and 1 cup chopped fresh cilantro. Taste and adjust seasoning with additional salt or lime juice if desired. Serve warm.

Notes

  • Note 1: Use shredded or thinly sliced cabbage for the best texture and quicker cooking time.
  • Note 2: Diamond Crystal kosher salt is preferred for seasoning; adjust salt levels to taste throughout cooking.
  • Note 3: Kashmiri chili powder gives a vibrant color with mild to moderate heat; adjust quantity based on spice preference.
  • Note 4: Use ripe, fresh tomatoes finely chopped to add natural sweetness and acidity to the curry.
  • Note 5: Unsweetened almond or cashew butter adds creaminess and subtle nutty flavor; do not substitute with sweetened nut butters.

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