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    Home » Sides

    Cabbage Curry (Indian-style)

    Published: Aug 7, 2023 by Jim Mee Sha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    A graphic of an image of a plate of cabbage served with spoon with text below.

    Crisp and delicious, this Indian-inspired cabbage curry will be your next favorite side dish! A simple 15-minute recipe that is highly versatile and goes well with many Asian mains. 

    A plate of cabbage curry served with a spoon on a wooden board.

    This dry version of Indian cabbage curry will leave you craving more! This dish features crunchy cabbage and peas cooked in various aromatics, giving it tons of flavor. I love serving mine with rice or Indian flatbreads like plain parathas. 

    💚Why you will love this recipe 

    • Crunchy, spicy, and packed with flavors 
    • Highly versatile and customizable - add-in and substitution ideas are provided below! 
    • Healthy, nutritious, and high in fiber 
    • Ready in 15 minutes! 

    🥬What you will need 

    Ingredients needed like cabbage, peas, cumin, mustard, garlic, ginger, and other spices.

    📃Ingredient notes and substitutions 

    • Cabbage - I am using green cabbage here. Red cabbage will also work, but you will need to cook it for slightly longer. 

    🔪How to make 

    Toasting spices - 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. 

    Toasted mustard and cumin seeds in a wok.

    Saute aromatics - Stir in garlic and fry until fragrant. Adjust heat to low, then add ground turmeric and chili powder. Cook for another minute. 

    Toasted cumin and mustard, garlic, and ginger on a non-stick wok.
    Adding turmeric and chili powder into a wok of cooked aromatics.

    Cooking cabbage - Turn up the heat to high, and add shredded cabbage. Stir-fry for 4-6 minutes or until the cabbage is tender yet crisp. Add green peas and fry for another minute. Your cabbage curry is ready to be served! 

    Adding cabbage to a wok of cooked aromatics.
    Adding peas to a pan of cooked cabbage.

    ✅Helpful tips 

    • Prep all ingredients beforehand - Stir-frying is a quick process requiring constant stirring. Hence, I recommend prepping your ingredients before cooking and keeping them near you! 
    • Drain cabbage well - Excess moisture will cause the cabbage to steam rather than fry, yielding a soggy texture. 
    • Using a wok - This will ensure the ingredients cook evenly and prevent veggies from leaping out of the pan when tossing. 
    • Adjusting cooking time - Frying time will vary depending on how soft you want your cabbage to be. Following the recommended cooking time will yield a tender yet crunchy texture. If you prefer softer cabbage, increase the cooking time to around 10 minutes. 
    • Using coleslaw mix - Substitute cabbage with a huge bag of coleslaw mix to cut down on chopping time! Or, you can shred your cabbage in a food processor. 

    ✨Variations and add-ins 

    Veggies - Feel free to add other kinds of veggies to this Indian cabbage curry, like bell pepper, tomatoes, baby corn, and green beans. 

    Aromatic and spices - Customize this dish by adding other ingredients that sound good! Garam masala, minced ginger, and curry leaves are some great add-ins. 

    Adjusting the spice level - To make this less spicy, you can substitute chili powder with a mild curry powder. 

    Adding some protein - Make this dish more satisfying by adding some protein. I love using pan-fried seitan chicken, but pan-fried tofu, tempeh, and veggie ground also work. 

    Spooning out some cabbage from a plate of cabbage curry.

    🍚How to serve 

    Here are some of my favorite ways to serve this cabbage curry: 

    • Indian bread - Vegan roti, naan, idli 
    • Rice - Basmati, Jasmine rice, chickpea pulao, biryani, cauliflower rice for a lower-carb option 
    • Indian main dishes - Madras curry, moong masoor dal, soya chunks manchurian 

    ❄️Storing suggestions 

    Fridge - Cabbage curry can be refrigerated in an airtight container for up to 4 days. 

    Freezer - This dish can be frozen for 3 months. I recommend portioning it out using small containers, so you will only take out what you need. 

    Reheating - Allow frozen cabbage curry to thaw overnight in the fridge. You can then reheat it in a microwave or a pan. Add a splash of water if the mixture is too dry.

    A plate of cabbage curry served with a spoon with 2 glasses of water in the background.

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    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Plate of cabbage curry serve with spoon with a bowl of rice beside.

    Cabbage Curry (Indian Style)

    Meesha
    Crisp and delicious, this Indian-inspired cabbage curry will be your next favorite side dish! A simple 15-minute recipe that is highly versatile and goes well with many Asian mains. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine Indian
    Servings 4 servings
    Calories 55 kcal

    Equipment

    • non-stick wok

    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
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    Instructions
     

    • Heat a tablespoon of oil in a non-stick wok overmedium-high. Once the oil is heated, add cumin and mustard seeds. Fry for 1minute 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. Stir-fry for 4-6 minutes or until the cabbage is tender yet crisp. You can cook it for longer, up to 10 minutes, if you prefer a softer cabbage.
    • Add green peas and fry for another minute. Your cabbage curry is ready to be served!

    Notes

    Helpful tips
    • Prep all ingredients beforehand - Stir-frying is a quick process requiring constant stirring. Hence, I recommend prepping your ingredients before cooking and keeping them near you! 
    • Drain cabbage well - Excess moisture will cause the cabbage to steam rather than fry, yielding a soggy texture. 
    • Using a wok - This will ensure the ingredients cook evenly and prevent veggies from leaping out of the pan when tossing. 
    • Using coleslaw mix - Substitute cabbage with a huge bag of coleslaw mix to cut down on chopping time! Or, you can shred your cabbage in a food processor. 
     
    Storing - Cabbage curry can be refrigerated in an airtight container for up to 4 days, or frozen for 3 months. I recommend portioning it out using small containers before freezing, so you will only take out what you need. 
    Reheating - Allow frozen cabbage curry to thaw overnight in the fridge. You can then reheat it in a microwave or a pan. Add a splash of water if the mixture is too dry.

    Nutrition

    Calories: 55kcalCarbohydrates: 11gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 78mgPotassium: 243mgFiber: 4gSugar: 4gVitamin A: 584IUVitamin C: 42mgCalcium: 59mgIron: 1mg

    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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