This Cabbage Curry is a colorful and flavorful Indian dish that is simple to make yet packed with spices. No coconut milk and it's vegan!
Ready in just 20 minutes, this healthy and delicious curry is perfect for a busy weeknight meal or a quick family dinner. With just one pan and a handful of ingredients, you can have a comforting, veggie-packed curry that everyone will love.
Cabbage Curry
This cabbage curry is light but filling, with crunchy cabbage stir-fried in aromatic spices like cumin, coriander, and turmeric, and sweet peas for added texture.
The flavors deepen as the cabbage absorbs the spices, and a sprinkle of fresh cilantro adds a burst of freshness. It’s a delicious way to enjoy your veggies!
As a busy mom and food lover, I love sharing easy, healthy recipes like this. Try more vegetarian curries like eggplant curry and coconut milk based cauliflower curry next!
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Ingredients
- Oil – Used to sauté the spices and vegetables.
- Mustard seeds – Start the curry with a pop of flavor.
- Cumin seeds – Add warmth and depth to the curry.
- Grated ginger – For a zesty, fresh flavor.
- White cabbage – Slice it thin for a quicker cook time.
- Frozen peas – Add a pop of color and sweetness.
- Coriander powder – A key spice for a rich, earthy flavor.
- Ground turmeric – Gives the curry its vibrant color and earthy flavor.
- Chili powder – For a little heat.
- Salt – To taste.
- Fresh coriander – A garnish that adds brightness and flavor.
📋 You can find the full ingredient list in the Recipe Card below the article.
Can I Use Fresh Peas Instead of Frozen?
YES, fresh peas will work just as well. Just make sure to add them a bit earlier so they cook through.
How To Make Cabbage Curry
- Heat the oil: In a pan over medium heat, add the oil. Once it’s hot, toss in the mustard seeds. When they start to pop, add the cumin seeds and cook until fragrant.
- Add ginger: Stir in the grated ginger and cook for about 30 seconds, until fragrant.
- Spice it up: Add turmeric, sautéing for about 10 seconds to bring out the flavor.
- Cook the cabbage: Add the sliced cabbage to the pan, along with coriander powder and chili powder. Stir well to coat the cabbage in the spices.
- Add peas: Toss in the frozen peas and mix everything together.
- Sauté: Let the cabbage cook for about 15 minutes, stirring occasionally to prevent burning. The cabbage should become tender but still have a slight crunch.
- Season: Stir in the salt to taste, and remove from heat.
- Serve: Top with freshly chopped coriander for a burst of flavor, and serve with naan or pita bread on the side.
Tips
- For a crispier cabbage. If you like your cabbage on the firmer side, add the salt at the very end to prevent it from softening too much.
- Add more veggies. Feel free to add other vegetables like bell peppers or carrots to the curry for extra color and nutrition.
- Heat level. Adjust the chili powder based on your preference for spice. For a milder version, reduce the amount of chili powder or skip it altogether.
- Make it richer. Stir in a tablespoon of coconut milk for a creamier texture.
- Can I make this curry with other vegetables? You can add other veggies like carrots, bell peppers, or spinach for a different twist.
Is This Curry Recipe Spicy?
The heat level can be adjusted by adding more or less chili powder and ginger. It’s customizable to your liking.
Storing Leftovers
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. This curry freezes well for up to 2 months. Let it cool completely before transferring it to a freezer-safe container.
- To Make Ahead. You can prep the cabbage and spices ahead of time and store them in the fridge. Cook it the day you’re ready to eat!
- To Reheat. Reheat in the microwave or on the stovetop until heated through.
More Curry Recipes
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Recipe Card
Cabbage Curry
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INGREDIENTS
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- ½ large head of white cabbage, about 14 ounces, sliced into thin strips
- 1 cup frozen peas
- ½ teaspoon coriander powder
- ¼ teaspoon ground turmeric
- ½ teaspoon chili powder
- 1 teaspoon salt, or to taste
- freshly chopped cilantro, for serving
- Naan or pita bread, for serving
- Red onion or pickled red onion, for serving
INSTRUCTIONS
- Heat oil in a pan over medium heat.1 tablespoon olive oil or avocado oil
- Add mustard seeds and wait until they start to pop, then add cumin seeds. Cook until fragrant.½ teaspoon mustard seeds, 1 teaspoon cumin seeds
- Stir in ginger and cook for a few seconds.1 teaspoon grated ginger
- Add turmeric and cook for 10 seconds to release its aroma.¼ teaspoon ground turmeric
- Mix in cabbage, ground coriander, and chili. Stir well.½ teaspoon coriander powder, ½ teaspoon chili powder, ½ large head of white cabbage
- Add peas and stir again.1 cup frozen peas
- Cook for 15 minutes, stirring continuously to prevent burning.
- Add salt to taste, stir, and remove from heat.1 teaspoon salt
- Serve with naan bread, red onion, and fresh cilantro.
NOTES
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. This curry freezes well for up to 2 months. Let it cool completely before transferring it to a freezer-safe container.
- To Make Ahead. You can prep the cabbage and spices ahead of time and store them in the fridge. Cook it the day you’re ready to eat!
- To Reheat. Reheat in the microwave or on the stovetop until heated through.
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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