Cabbage Curry
This cabbage curry is a delicious dish featuring fresh cabbage sautéed in aromatic spices and tempering! This one-pot recipe is comforting, nourishing and so quick to make!
Servings: 4 servings
Calories: 92kcal
Ingredients
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 red dried chillies
- 1 green chilli sliced
- Handful curry leaves optional
- ½ inch ginger chopped
- 1 large carrot chopped
- ½ cup peas fresh or frozen
- ½ cabbage (or 1 small cabbage) finely chopped
Masala:
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ coriander powder (ground coriander)
- ¼ teaspoon mango powder (amchur)
- Optional fresh coriander/cilantro for garnish
Instructions
- In a pan, melt the coconut oil.
- Add the mustard seeds and cumin seeds, dried red chillies. Sauté for 15 seconds, the spices will start to crackle.
- Add the ginger, asafoetida (hing) and curry leaves (if using) and cook for a few seconds.
- Add chopped carrots and peas and sauté for a few seconds.
- Sprinkle in all the spices (including turmeric, salt, paprika, coriander powder and mango powder). Mix well to coat everything.
- Add the cabbage and mix well. Cover with a lid and cook for 10–15 minutes on low heat, stirring occasionally, until the cabbage is soft but not mushy. Taste and adjust seasoning if needed. Serve warm with roti, rice or as desired. Enjoy!
Notes
- Shred cabbage evenly: thin, uniform slices help the cabbage cook quickly and evenly without turning mushy. Aim for fine shreds for a better texture.
- Don’t overcook the cabbage: cabbage should be tender but still slightly crisp — it keeps the curry vibrant and avoids a soggy texture.
Nutrition
Calories: 92kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 325mg | Potassium: 376mg | Fiber: 5g | Vitamin A: 3138IU | Vitamin C: 82mg | Calcium: 63mg | Folate: 69µg | Iron: 1mg | Zinc: 1mg