A cabbage curry is so easy to make within 30 minutes. the cabbage recipe is ideal as a vegetarian, vegan, low-carb, and gluten-free healthy side dish.
Creamy with coconut milk, this Sri Lankan cabbage curry makes use of simple ingredients like coconut milk, turmeric powder, curry leaves, onions, and fenugreek seeds.
The result is a cabbage curry that goes well with a steaming bowl of rice.
meal ideas for Sri Lankan cabbage curry
The cabbage curry goes well with regular white rice, basmati rice, and red rice.
- Meat dishes that go well with the cabbage curry.
- Other vegetarian dishes go well with the cabbage curry.
- Green and easy salads that go well with curry.
Save the recipe to your Pinterest
Faq: about cabbage curry.
Storing
Store air-tight glass containers with a lid as the turmeric will stain plastic, refrigerate only when the cabbage curry is cold.
Freezing
Avoid freezing
Reheating
Reheat over low heat over stovetop or microwave for 2-3 minutes.
Stop food waste by
only making as much as you need, even a 250g cabbage can give you enough to feed 3 people easily.
More cabbage recipes
Cabbage mallung(cabbage and coconut sambol)
RECIPE DIFFICULTY-EASY
Ingredients to cook cabbage curry
The ingredients mentioned below use standard measuring cups and spoons.
250g of cabbage(sliced into thin strips)
1 medium-sized onion sliced fine
A sprig of curry leaves(substitute with a bay leaf)
3 cloves of garlic sliced fine
1″piece of cinnamon
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chilli powder
1 teaspoon of fenugreek seeds
1 cup of thick coconut milk
1/2 a cup of water
For tempering
1/4 cup oil(4 tablespoons of oil)
1 medium-sized onion sliced fine
2 cloves of garlic sliced fine
1/2 teaspoon of red chilli powder
1 teaspoon of mustard seed
How to make cabbage curry
Please make sure to read the recipe instructions carefully to avoid mistakes.
Rinse the cabbage head cut it into thin strips and place it in a medium-sized cooking pan.
Add sliced onions(1 medium-size), garlic(2 cloves cut into thin slivers), and curry leaves(a sprig, substitute with a bay leaf).
Add cinnamon(1″piece), turmeric powder(1/2 tsp), chilli powder(1/2 tsp), fenugreek seeds(1 tsp).
Mix the water(1/2 a cup)with the thick coconut milk(1 cup)together.
Pour into the pan and slow simmer for 15 minutes or until the cabbage is cooked and the coconut milk gravy thickens.
Taste season with salt as it cooks.
Once that cabbage coconut milk curry is cooked remove it from the stove.
Tempering for the cabbage curry.
Place a frying pan over a low medium fire and pour in the oil(4 tbsp).
Add the sliced onion(1 medium), and garlic(2 cloves sliced) with a few curry leaves(5, if you don’t have curry leaves, skip it).
Add red chilli powder(1/2 tsp)and cook until you notice the onions and garlic turning golden.
Add the mustard seeds and cook for another 2 minutes over low heat until they blister.
Add the tempering to the cabbage curry.
Mix in with the curry and let the tempering add flavour to the vegetarian curry.
Serve warm.
JOIN ME ON ISLANDSMILE YOUTUBE CHANNEL
visit the SEAFOOD BLOG.
Cabbage Curry With Coconut Milk
A cabbage curry is so easy to make within 30 minutes. the cabbage curry recipe is ideal as a vegetarian, vegan, low carb, and gluten-free healthy side dish.
Ingredients
- The ingredients mentioned below use standard measuring cups and spoons.
- 250g of cabbage(sliced into thin strips)
- 1 medium-sized onion sliced fine
- A sprig of curry leaves(substitute with a bay leaf)
- 3 cloves of garlic sliced fine
- 1″piece of cinnamon
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1 teaspoon of fenugreek seeds
- 1 cup of thick coconut milk
- 1/2 a cup of water
For tempering
- 1/4 cup oil(4 tablespoons of oil)
- 1 medium-sized onion sliced fine
- 2 cloves of garlic sliced fine
- 1/2 teaspoon of red chili powder
- 1 teaspoon of mustard seed
Instructions
Rinse the cabbage head and cut it into thin strips and place it in a medium-sized cooking pan.
Add sliced onions(1 medium-size), garlic(2 cloves cut into thin slivers), and curry leaves(a sprig, substitute with a bay leaf).
Add cinnamon(1″piece), turmeric powder(1/2 tsp), chilli powder(1/2 tsp), fenugreek seeds(1 tsp).
Mix the water(1/2 a cup)with the thick coconut milk(1 cup)together.
Pour into the pan and slow simmer for 15 minutes or until the cabbage is cooked and the coconut milk gravy thickens.
Taste season with salt as it cooks.
Once that cabbage coconut milk curry is cooked remove it from the stove.
Tempering for the cabbage curry.
Place a frying pan over a low medium fire and pour in the oil(4 tbsp).
Add the sliced onion(1 medium), garlic(2 cloves sliced) with a few curry leaves(5, if you don’t have curry leaves, skip it).
Add red chilli powder(1/2 tsp)and cook until you notice the onions and garlic turning golden in color.
Add the mustard seeds and cook for another 2 minutes over low heat until they blister.
Add the tempering to the cabbage curry.
Mix in with the curry and let the tempering add its flavor to the vegetarian curry.
Serve warm.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 386Total Fat: 36gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 57mgCarbohydrates: 18gFiber: 5gSugar: 6gProtein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate it if you only share the link rather than the full recipe.
All images and text on this website are protected by copyright.