Aromatic, flavorful, and mildly spiced, this Indian cabbage curry is the perfect side dish to accompany any Asian mains. Ready in 15 minutes, easy to make, and requires minimal prep.
It is great served with homemade vegan roti or plain paratha. Alternatively, pair it with rice dishes like rice cooker biryani or Indian chickpea rice.
This cabbage curry is heavily influenced by the Malaysian mamak stall (Indian-Muslim) version of cabbage thoran. Like my green pea curry, it is a vegetable dish that I make weekly!
Flavored with turmeric, cumin, and other spices, it is a delicious way to get your daily dose of veggies. I also love how versatile this dish is. It goes well with almost any Indian mains, from vegan vindaloo and Instant Pot Dal to Indian fried rice.
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💚Why you will love cabbage curry
- A simple 15-minute recipe perfect for weeknight dinners
- Fairly mild, with spice level customizable
- Great for meal prep; it tastes even better the next day!
- Budget-friendly and highly versatile
🥬What you will need
- Peas - Frozen, fresh, or canned peas would all work.
- Cumin seeds - Can be substituted for ½ teaspoon cumin powder.
- Kashmiri chili powder - A mild Indian chili powder that is vibrant red in color. You can substitute regular chili powder, but start with less, especially if you are sensitive to heat.
- Black mustard seeds - You can find this Indian spice at most Asian markets, your local grocery store, or online.
💡Tip: Add other veggies
Besides peas and cabbage, you can add other vegetables you have on hand! Some of my favorite include:
- Carrot - shredded or julienned
- Potato cubes
- Green beans
- Sliced bell peppers
- Chopped tomatoes
🔪How to make indian cabbage curry
Step 1: Heat some oil in a large non-stick wok, then add cumin and mustard seeds. Fry for a minute until fragrant.
Step 2: Add garlic, ground turmeric, and chili powder, frying for 30-60 seconds.
Step 3: Add chopped cabbage with 2-3 tablespoons of water. Cook for 4-6 minutes, or until cabbage is tender but crisp.
Step 4: Add green peas and fry for another minute. Cabbage curry is ready to be served!
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✅Helpful tips
- Drain cabbage well - As this is a drier curry, excess moisture causes cabbage to steam rather than fry, yielding soggy cabbage.
- Adjust cabbage cooking time - For a tender-crisp texture, cook for 4-5 minutes. If you prefer a softer texture, cook for up to 10 minutes.
- Adjust spice levels - As mentioned, Kashmiri chili powder is quite mild. But if using regular chili powder, start with ½ the amount and add more if needed.
🍚How to serve
This Indian cabbage curry is highly versatile and goes well with a variety of dishes. Here are some of my favorites:
Rice or noodles - White or brown rice are obvious choices, but I love serving it with heartier mains: Manchurian fried rice and bami goreng are my go-tos.
Indian flatbreads - Including naan and roti. For something unique, try serving it with my red lentil tortillas.
Mains - It goes especially well with soya chunks masala, Indian tofu curry, and moong masoor dal.
❄️Storing leftovers
Refrigerating - Leftover cabbage curry can be refrigerated for 3-4 days in an airtight container.
Freezer - Freezing is not recommended. Cabbage will turn mushy upon freezing and reheating.
Reheating - Reheat leftovers on the stove, adding a splash of water if the mixture looks dry. You can also reheat it in the microwave.
🍽️More vegetable side dishes
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📖 Recipe
Indian Cabbage Curry
Equipment
Ingredients
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- ½ teaspoon ground turmeric
- 6 cups shredded cabbage
- ½ cup frozen peas thawed
Instructions
- Heat a tablespoon of oil in a non-stick wok over medium-high.
- Once the oil is heated, add cumin and mustard seeds. Fry for 1 minute or until they start to sizzle.
- Stir in garlic and fry until fragrant, around 1 minute.
- Adjust heat to low, then add ground turmeric and chili powder. Cook for another minute.
- Turn up the heat to high, and add shredded cabbage along with 2 tablespoons of water.
- Stir-fry for 4-6 minutes until cabbage is tender yet crisp.
- Add green peas and fry for another minute. Your cabbage curry is ready to be served!
Notes
- Drain cabbage well - As this is a drier curry, excess moisture causes cabbage to steam rather than fry, yielding soggy cabbage.
- Adjust cabbage cooking time - For a tender-crisp texture, cook for 4-5 minutes. If you prefer a softer texture, cook for up to 10 minutes.
- Adjust spice levels - As mentioned, Kashmiri chili powder is quite mild. But if using regular chili powder, start with ½ the amount and add more if needed.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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