Cabbage Coconut Curry with Chickpeas is flavorful and easy to make in 30 minutes. Enjoy this vegan one-pot meal with rice or on its own. Only 9 ingredients required!
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Vegan curries are warm and comforting and generally take very little time to make. While far from authentic, recipes like cauliflower chickpea curry, green bean curry, and this Cabbage Coconut Curry are complete meals perfect for busy weeknights.
Featuring a fragrant combination of onion, garlic, ginger, and curry powder, this one-pot recipe stars cabbage and chickpeas in a light coconut milk based sauce.
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Why you'll love this recipe
- It's aromatic and flavorful yet only requires 9 ingredients.
- It's a complete one-dish meal.
- It's ready to eat in just 30 minutes.
Ingredients
- Olive oil
- Onion
- Fresh garlic
- Fresh ginger
- Curry powder
- Carrots
- Cabbage
- Reduced-fat coconut milk
- Chickpeas
- Optional salt, pepper, and fresh cilantro, for garnishing
Variations
- Add red chili powder or fresh chilies for a spicier curry
- For a shortcut, use a bag of coleslaw mix instead of chopping up a cabbage
- Squeeze some fresh lemon juice or lime juice over the finished curry
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- In a large pot, saute the onion in olive oil until soft and slightly translucent. Add the garlic, ginger, and curry powder.
- Stir to combine and saute until fragrant.
- Add the carrots, cabbage, and coconut milk.
- Stir in the chickpeas. Simmer, stirring occasionally, until the carrots and cabbage are tender and reduced in size. Taste and add salt and pepper, as needed. Garnish with cilantro, if desired.
Amy's tip
Since the turmeric powder in the curry powder can stain, you may want to avoid using a wooden spoon.
Serving suggestions
Cabbage Coconut Curry can be enjoyed on its own or with your favorite grain like rice or quinoa.
It also pairs well with salads like tomato and red onion salad and green pepper salad.
Storing
Leftover curry can be refrigerated in an airtight container for up to 3 days. Reheat on the stove or in a microwave-safe dish.
Recipe FAQs
Curry powder is a blend of spices. Most contain turmeric, cumin, and ginger.
Remove any tough outer leaves. Cut the cabbage into two equal halves by slicing through the hard stem. Then slice each half in half so that you have 4 pieces. Cut the core from each and discard. Then lay each piece flat on the cutting board and slice through it to to form thin shreds.
Regular coconut milk contains mostly coconut and a little water. Reduced-fat or Lite coconut milk contains more water and less coconut. If you prefer to buy full-fat coconut milk, you can use less and add extra water to achieve the same consistency as reduced fat.
More vegan curry recipes
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Love and Veggies,
Amy
📋 Recipe
Vegan Cabbage Coconut Curry with Chickpeas
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 onion, diced
- 1 Tablespoon garlic, minced
- 1 Tablespoon ginger, minced
- 1 Tablespoon curry powder
- 1 cup carrots, sliced
- 1 head cabbage, shredded
- 1-13.5 ounce can reduced-fat coconut milk
- 1-15 ounce can chickpeas, (1½ cups cooked) rinsed and drained
- salt and pepper, to taste
- fresh cilantro, for garnish (optional)
Instructions
- Heat the oil in a large pot over medium heat.1 Tablespoon extra virgin olive oil
- Add the onion and saute for a few minutes until soft and slightly translucent.1 onion
- Next add the garlic, ginger, and curry powder and stir to combine.1 Tablespoon garlic, 1 Tablespoon ginger, 1 Tablespoon curry powder
- Then add the carrots, cabbage, and coconut milk and stir to combine. Stir in the chickpeas.1 cup carrots, 1 head cabbage, 1-13.5 ounce can reduced-fat coconut milk, 1-15 ounce can chickpeas
- Simmer, stirring occasionally, until the carrots are tender and the cabbage is soft and reduced in volume.
- Season to taste with salt and pepper. Garnish with cilantro, if desired. Serve with cooked rice or your favorite grain or enjoy on its own.salt and pepper, fresh cilantro
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Notes
Nutrition
Nutritional information is an estimation only.
Amanda Ramaswami says
Very easy and fast meal. I used ginger garlic paste instead of fresh ginger and garlic. My husband is the vegetarian and loved it. I eat some plant based, however, cabbage is not INE of them.
Amy Katz says
So glad you both enjoyed it, Amanda! Thank you for coming back to leave a rating and comment. 🙂
Eve says
Very yummy. Trust the recipe—the can of coconut milk is all the liquid you need; the cabbage creates more liquid as it cooks down. This recipe is refreshingly light and healthy. I liked it alongside brown rice.
Amy Katz says
I'm so glad you enjoyed it, Eve!
Jenn says
I had some cabbage to use up from my CSA box, I’m so glad you just posted this recipe and inspired me. It was quick and easy to make, enough for two of us to eat dinner and have leftovers for lunch tomorrow.
Amy Katz says
What great timing!
Joanne Fuller says
I made this last night. So easy & very quick. Will make this one often. Thanks for sharing.
Amy Katz says
That's wonderful to hear, Joanne!
Cathy Bell says
This is so good. This recipe is a keeper.
Amy Katz says
Thanks Cathy!
Marjorie says
Is it a tbsp of fresh ginger root or ginger(powder)?
Amy Katz says
Great question, Marjorie. It's fresh ginger root. Enjoy the curry!
LisaRose says
Hi, Amy,
What would you suggest as a substitute for the coconut milk? I truly do not care for coconut milk (or water) but I’d like to try this recipe because I love cabbage. Thanks!
Amy Katz says
You could use about a cup of a thicker plant-milk like cashew, soy, or oat.
Nora says
Thanks so much, its so tasty and easy to make!
Amy Katz says
You're welcome, Nora! Glad you enjoyed the recipe.
Melody says
I just made this last nite and it was delish!!! Easy and yummy!!! Thanks!!
Amy Katz says
I'm so happy you enjoyed it, Melody!
Karen says
Hi Amy, I doubled the curry powder, chickpeas and carrots, and added a regular-size can of diced tomatoes, a cup of vegetable broth, 1.5 tsps. chili flakes, and half a bunch of chopped cilantro. So good with rice!
Amy Katz says
Fantastic! Thanks Karen!