Cabbage Curry
Quick and flavorful Indian Cabbage Curry ready in just 20 minutes! Made with simple ingredients like cabbage, peas, and aromatic spices, it's perfect for a healthy, delicious meal.
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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.
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