Cabbage Curry (Indian-style)

💚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 

📃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. 

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

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! 

✅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. 

🍚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.