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cabbage curry with coconut milk

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.

Serving ideas for Sri Lankan cabbage curry

The cabbage curry goes well with regular white rice, basmati rice, and red rice.

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Frequently asked questions 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

Spicy cabbage stir fry

Cabbage mallung(cabbage and coconut sambol)

Beef and cabbage stew

RECIPE DIFFICULTY-EASY

How to make cabbage curry

Please make sure to read the recipe instructions carefully to avoid mistakes.

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

Method

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.

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Sri lankan cabbage curry with a spoon in it

Cabbage Curry With Coconut Milk

Yield: 3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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: 1
Amount 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.

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