Vegan Curried Cabbage I love this quick & easy recipe .... Must express something to keep getting my recipes.... Thank you😍

 

Why Curried Cabbage Works & What to Expect

Cabbage is an under‑appreciated vegetable: sturdy, inexpensive, with a mildly sweet-but-grassy flavor that soaks up spices beautifully. When you liven it up with curry spices, aromatics, and a creamy or saucy element, you transform humble cabbage into a vibrant, satisfying main or side dish.

A good curried cabbage dish balances:

• Texture: you want cabbage soft enough to eat but still with bite (not mushy)

• Spice & warmth: turmeric, curry powder, cumin, ginger, chili, etc.

• Moisture / sauce: enough liquid (coconut milk, tomatoes, broth) so it isn’t dry

• Aromatics: onion, garlic, ginger, mustard seeds, etc.

• Freshness & brightness: finishing touches like lime, fresh herbs

Several similar recipes exist:

• “Easy Cabbage Curry” from Urban Farmie uses coconut milk optionally. Urban Farmie

• “Curried Purple Cabbage with Peas” (Indian style) uses mustard seeds, cumin seeds, curry powder, tomatoes, peas. Aroma and Essence

• “Curried Cashew & Red Cabbage Stir‑Fry” from Food & Wine: cabbage + onion + cashews, with curry powder, garlic, cilantro. Punchfork

I’ll synthesize and expand to a full version with more depth, options, and guidance.

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Ingredients & Notes

Here’s a robust version, serving ~6 people as a main (or ~8 as a side). Scale up or down.

Core Ingredients

Ingredient	Approximate Amount	Role / Notes
Cabbage (green, or mix green + red)	1 medium head or ~1.2–1.5 kg / 2.5–3 lb	Use firm, tightly packed cabbage
Onion	1 large, diced	Base aromatics
Garlic	2–3 cloves, minced	Flavor depth
Ginger	~1 tbsp fresh, grated (or paste)	Warm spice note
Tomatoes	2 medium or 1 can diced tomatoes	Adds acidity & moisture
Green peas	1 cup (fresh or frozen)	Optional — adds pop & sweetness
Coconut milk (optional, for creamy version)	¾ to 1 cup	Adds richness
Vegetable broth or water	~½ to 1 cup	To help cook and loosen mixture
Oil (vegetable, coconut, or neutral)	2–3 Tbsp	For sautéing
Mustard seeds (optional)	½ tsp	For tempering / nutty flavor
Cumin seeds (optional)	½ tsp	For aromatics
Curry powder	1.5 to 2 Tbsp (or a milder curry)	Main spice layer
Turmeric	½ to 1 tsp	Earthy color & health note
Cumin (ground)	½ tsp	Complements curry powder
Chili powder or red chili flakes	To taste	For heat
Salt & black pepper	To taste	Essential balancing
Lime or lemon juice	1 lime / lemon	Adds brightness at finishing
Fresh cilantro / parsley	½ cup, chopped	Garnish, fresh lift

Equipment & Tools

• Large pot, deep skillet, or heavy wok

• Knife, cutting board

• Measuring spoons, cups

• Wooden spoon or spatula for stirring

• Lid for the pot

• Optional: blender (if you want a more uniform sauce)

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Step‑by‑Step Method & Timing

Here is a detailed procedural guide.

1. Prep Everything (10–15 minutes)

• Remove the outer leaves from cabbage, discard if damaged.

• Cut the cabbage into quarters, remove core, then slice into thin strips (½ to 1 cm thickness).

• Dice onion, mince garlic, grate ginger.

• Dice tomatoes (or if canned, just open).

• If peas frozen, rinse / thaw.

• Measure spices, oil, broth, etc.

Having all ingredients ready (mise en place) is helpful because once the cooking begins, things move quickly.

2. Temper / Bloom Spices (2–3 minutes)

• Heat oil in a large heavy pan over medium heat.

• If using mustard seeds & cumin seeds, add them now; they’ll sizzle or pop. Be careful (they can hop).

• Add onion; sauté until it becomes translucent (~3–4 minutes).

• Add garlic + ginger; stir for ~1 minute until aromatic (don’t burn).

This step builds the flavor base.

3. Add Spices & Tomatoes (1–2 minutes)

• Add curry powder, turmeric, ground cumin, chili powder; stir into the onion mixture so the spices “bloom” — this means they release fragrance, heat, deeper flavor.

• Add the diced tomatoes, stir to coat with spices. Let it cook down ~2–3 minutes until tomatoes soften and begin to form a sauce base.

4. Add Cabbage & Liquid (10–15 minutes)

• Add the sliced cabbage to the pot; stir so it’s coated with the mixture.

• Add a portion of the broth or water (start with ~½ cup). Cover and let cook on medium-low, stirring occasionally, for ~8 minutes. Cabbage will begin to soften, shrink, and release moisture.

• If it seems too dry or risking burning, add more broth or water, a little at a time.

5. Add Peas & Optional Creamy Element (3–5 minutes)

• Stir in peas (fresh or frozen).

• If you’re making a creamy version, now add coconut milk (or plant-based cream) and stir to combine. Let it simmer uncovered for a few more minutes so sauce thickens slightly and flavors meld.

6. Final Adjustments & Finishing Touches (2–3 minutes)

• Taste and adjust salt, pepper, heat (chili / chili flakes).

• Squeeze fresh lime or lemon juice into the dish to add brightness and cut richness.

• Turn off heat, stir in chopped cilantro / parsley.

• Let it rest covered for a minute or two to allow flavors to settle.

At this point, your curried cabbage is ready to serve.

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Texture & Doneness Guide

• The cabbage should be tender but not mushy — you want some bite or slight crispness, not total collapse.

• The sauce should coat the cabbage — not be a soup, unless you prefer it that way.

• Peas should be heated through and tender but not overcooked (if frozen, a few minutes will suffice).

• If the mixture is too watery, uncover the pot and simmer a little longer to reduce liquid.

• If too thick or dry, add small amounts of broth or water and stir.

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Serving Suggestions & Pairings

• Serve over steamed rice (white, brown, basmati) — the curry juices combine nicely with rice.

• Or alongside flatbreads / chapati / roti / naan.

• As a side dish in a larger vegan / Indian / fusion meal.

• You can also use it as a filling for wraps or tacos, mixing with beans or tofu.

• Garnish with extra cilantro, sliced chilies, toasted nuts, shredded coconut, or a dollop of vegan yogurt.

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Variations & Adaptations

Here are many ways to tailor this recipe based on tastes, ingredients, or dietary needs:

Variant Flavors & Ingredients

• Use red or purple cabbage (or a mix) for color. Purple cabbage needs slightly longer to soften. (See “Curried Purple Cabbage with Peas”) Aroma and Essence

• Add more vegetables: carrots, bell peppers, zucchini — slice thin so they cook in roughly the same time.

• Add legumes or protein: chickpeas, lentils, tofu cubes, or tempeh can bulk it up. In a “Curried Cabbage Kale Carrots & Chickpeas” variation, those ingredients are used together. all-creatures.org

• Nut or nut sauce overlay: a cashew cream drizzle, or almond butter stirred in.

• Spice up: add chili powder, cayenne, or fresh chilies; smoked paprika for smokiness.

• Coconut version: as described, use coconut milk to make it creamy and rich (like many Indian curries).

• Dry style: skip or reduce liquid, cook cabbage stir-fry style with curried coatings.

• Add garam masala or curry leaves at the end for aromatic lift.

• Tempered / finishing oil: in Indian cooking, a drizzle of spiced oil (mustard, cumin, chili) at end enhances flavor.

Dietary Adjustments

• Oil-free / low oil: Use a splash of broth or water instead of oil to sauté.

• Gluten-free / allergen-safe: The recipe is naturally gluten-free; just be careful with spices or broth if using packaged mixes.

• Lower fat: Skip coconut milk or use a lighter plant-based milk / cream alternative.

Scaling & Time-saving Tips

• You can halve or double easily, maintaining ratios.

• Use pre-shredded cabbage if short on time (though it may release more moisture).

• Use canned diced tomatoes / canned coconut milk to save chopping / preparation.

• Prepare onions, garlic, ginger in bulk and freeze some for future batches.

• You can cook this ahead and reheat gently — flavors often deepen.

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Troubleshooting & Common Pitfalls

Here are problems you might encounter and how to fix or avoid them.

Problem	Cause	Fix / Prevention
Cabbage is too crunchy / undercooked	Not cooked long enough or liquid insufficient	Add more liquid, cover and steam longer; stir periodically
Cabbage is too mushy or soggy	Overcooked or too much liquid	Reduce cooking time next time; simmer uncovered to evaporate excess liquid
Bland flavor	Under-seasoned, not enough spice or contrast	Increase salt, more curry powder or chili, more lime juice or tomato acidity
Sauce too thin	Liquid not reduced	Raise heat and simmer uncovered to reduce; or add more tomato base or coconut milk
Sauce too thick / dry	Not enough liquid, or using a very absorbent cabbage / shredded cabbage	Add more broth or coconut milk and stir
Spices burnt / acrid	Added spices too early or too much heat	Lower heat during spice addition, stir, add a splash of liquid
Bitter aftertaste	Overcooked garlic/ginger or burnt bits	Be careful sautéing garlic; remove burnt bits; add a bit of sweetness or acid to balance (maple syrup, lime)

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Sample Full Recipe (Consolidated)

Here’s the full version in one place, ready to follow.

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Vegan Curried Cabbage
Servings: ~6 main or ~8 side
Prep time: ~15 min
Cook time: ~25 min
Total time: ~40 min

Ingredients

• 1 medium head cabbage (approx. 1.2‑1.5 kg), cored and sliced

• 1 large onion, diced

• 2‑3 cloves garlic, minced

• 1 Tbsp fresh ginger, grated

• 2 medium tomatoes (or 1 can diced tomatoes)

• 1 cup green peas (fresh or frozen)

• ¾ to 1 cup coconut milk (optional)

• ½ to 1 cup vegetable broth or water

• 2–3 Tbsp oil

• ½ tsp mustard seeds (optional)

• ½ tsp cumin seeds (optional)

• 1.5 to 2 Tbsp curry powder

• ½ to 1 tsp turmeric

• ½ tsp ground cumin

• Chili powder or red chili flakes (to taste)

• Salt & pepper to taste

• Juice of 1 lime / lemon

• ½ cup fresh cilantro (or parsley), chopped

Method

1. Prep all ingredients (slice cabbage, dice onion, mince garlic, grate ginger, dice tomatoes, thaw peas).

2. Heat oil in a large pot or skillet over medium heat. If using mustard seeds / cumin seeds, add and let them sizzle a few seconds.

3. Add onion; sauté until translucent (~3–4 min). Add garlic + ginger, sauté ~1 min.

4. Stir in curry powder, turmeric, ground cumin, chili; coat onions and toast spices briefly.

5. Add tomatoes, stir, cook ~2–3 min until softened.

6. Add cabbage, stir to coat with spice mixture. Add broth or water, cover, cook ~8 min, stirring occasionally.

7. Add peas. If using coconut milk, pour it in now; simmer uncovered a few more minutes to meld flavors and slightly thicken.

8. Taste and adjust seasoning (salt, pepper, heat). Squeeze in lime juice.

9. Turn off heat. Stir in cilantro. Let rest 1–2 minutes.

10. Serve warm with rice or flatbread.

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Serving & Pairing Ideas

• Serve over steamed basmati rice, jasmine rice, or brown rice

• Serve with naan, roti, or chapati

• Pair with a simple side like dal, roasted vegetables, or beans

• Add a side of vegan yogurt or chutney, for cooling contrast

• For a one‑bowl meal, serve with chickpeas or tofu mixed in

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Approximate Nutrition Thoughts

Nutrition will depend on coconut milk, oil, portion size, etc. But you can expect:

• High in fiber (from cabbage, peas)

• Moderate healthy fat (from coconut milk / oil)

• Some protein (peas, cabbage)

• Vitamins: C (cabbage), A, folate, minerals

• Spices (turmeric, ginger) add antioxidants

If you like, I can approximate macros for your ingredient set.

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A Few Pro Tips & Advice

• Use fresh spices (curry powder, turmeric) for better aroma and potency

• Don’t overcook cabbage — aim for “tender-crisp” texture

• Toast spices briefly before adding liquids to unlock their flavor

• Use high-heat tolerant oil (coconut, sunflower, safflower)

• If you want creaminess but don’t want coconut milk, you can use blended cashews (soaked) or almond cream as substitute

• Leftovers often taste even better the next day (flavors deepen)

• Reheat gently on stovetop (avoid dry heating)

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If you like, I can now send you a Moroccan‑ingredient version of this curried cabbage (using local spices, local greens, etc.) or a quick “10‑minute” version for busy days. Which one do you prefer?