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    Home » Recipes » Vegan Main Dish Recipes

    Cabbage Coconut Curry with Chickpeas (Vegan)

    By: Amy Katz · Published: Oct 22, 2018 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print -
    Special diet: gluten-free, nut-free, soy-free, vegan

    Cabbage Coconut Curry with Chickpeas is flavorful and easy to make in 30 minutes. This recipe is naturally vegan, gluten-free, and healthy. Serve it with rice or your favorite grain for a meal the whole family will love.

    Overhead of bowl of Cabbage Coconut Curry with scoop of rice on top

    I love curry.

    While I admit the recipes I make at home are far from authentic, I really enjoy them.

    Some of my favorites are Chickpea Curry from the cookbook Frugal Vegan and Green Bean Curry.

    They are warm and comforting and take very little time to make.

    And this Cabbage Coconut Curry is another one that I make on a regular basis.

    I think once you try it, you'll add it to your dinner rotation, too!

    Bowls of Cabbage Coconut Curry with Chickpeas topped with scoops of rice

    You only need some basic ingredients to make Cabbage Coconut Curry with Chickpeas.

    It starts off with a fragrant combination of onion, garlic, ginger, and curry powder.

    Then I add shredded cabbage and sliced carrots.

    But if you want to take a short cut, you can use some packaged coleslaw vegetables.

    The base of the curry is reduced-fat coconut milk.

    And I love the addition of canned chickpeas (garbanzo beans) to make it extra hearty and filling.

    I like to garnish the Cabbage Coconut Curry with some fresh cilantro for color, but this is optional.

    For serving, I usually make some steamed rice in my Instant Pot.

    It's also delicious with quinoa or just on its own.

    Step-by-step images for making Cabbage Coconut Curry with Chickpeas in a pot

    Cabbage Coconut Curry comes together quickly in about 30 minutes.

    In a Dutch oven, saute the onion in a little oil or water.

    Then add the garlic and ginger.

    Next add the curry powder and mix.

    Then the carrots, cabbage, and coconut milk go in the pot.

    Stir it all together, and add the chickpeas.

    Simmer until the vegetables are soft.

    Season to taste with salt and pepper, and the curry is ready to eat!

    It also tastes great reheated the next day.

    I love the leftovers for hot lunches.

    Overhead of bowls of Cabbage Coconut Curry

    A healthy flavorful meal

    Cabbage is very nutritious and tends to be inexpensive, making it a great choice to include in our diet.

    It's low in calories, yet high in fiber.

    And it's full of nutrients like vitamin K and vitamin C.

    In addition, cabbage may help reduce inflammation and lower the risk of heart disease.

    You may want to read more about the benefits of eating cabbage and learn about this wonderful vegetable.

    Bowl of Cabbage Coconut Curry with Chickpeas served with rice

    Now let's make Cabbage Coconut Curry with Chickpeas!

    Cabbage Coconut Curry with Chickpeas (Vegan)

    Cabbage Coconut Curry with Chickpeas (Vegan)

    Cabbage Coconut Curry with Chickpeas is flavorful and easy to make in 30 minutes. This recipe is naturally vegan, gluten-free, and healthy. Serve it with rice or your favorite grain for a meal the whole family will love. 
    5 from 2 votes
    Print SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Main Course
    Cuisine: Fusion
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 300kcal
    Author: Amy Katz

    Ingredients

    • 1 Tablespoon 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 can reduced-fat coconut milk, (13.5 ounces)
    • 1 can chickpeas, (garbanzo beans) rinsed and drained (15 ounces or 1 ½ cups)
    • salt and pepper, to taste
    • fresh cilantro, for garnish (optional)
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    Instructions

    • Heat the oil in a large pot or dutch oven over medium heat.
    • Add the onion and saute for a few minutes until soft and slightly translucent. 
    • Next add the garlic, ginger, and curry powder and stir.
    • Then add the carrots, cabbage, and coconut milk and stir. Add the chickpeas and stir again.
    • 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, and serve with cooked rice or your favorite grain.
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    Nutrition

    Calories: 300kcal | Carbohydrates: 39g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Sodium: 459mg | Potassium: 714mg | Fiber: 12g | Sugar: 10g | Vitamin A: 5600IU | Vitamin C: 87.6mg | Calcium: 158mg | Iron: 3.1mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Marjorie

      October 24, 2021 at 4:13 pm

      Is it a tbsp of fresh ginger root or ginger(powder)?

      Reply
      • Amy Katz

        October 24, 2021 at 4:16 pm

        Great question, Marjorie. It's fresh ginger root. Enjoy the curry!

        Reply
    2. LisaRose

      January 15, 2021 at 6:43 pm

      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!

      Reply
      • Amy Katz

        January 15, 2021 at 7:06 pm

        You could use about a cup of a thicker plant-milk like cashew, soy, or oat.

        Reply
    3. Nora

      December 30, 2020 at 9:45 am

      5 stars
      Thanks so much, its so tasty and easy to make!

      Reply
      • Amy Katz

        December 30, 2020 at 11:43 am

        You're welcome, Nora! Glad you enjoyed the recipe.

        Reply
    4. Melody

      January 04, 2020 at 4:00 pm

      I just made this last nite and it was delish!!! Easy and yummy!!! Thanks!!

      Reply
      • Amy Katz

        January 05, 2020 at 3:37 pm

        I'm so happy you enjoyed it, Melody!

        Reply
    5. Alan Zibluk

      October 30, 2019 at 1:30 pm

      Is this something I could possibly throw in the crockpot? I have been searching different cabbage and chickpeas recipes.

      Reply
      • Amy Katz

        October 30, 2019 at 2:14 pm

        Hi Alan, unfortunately this recipe is not designed for a crock pot and has not been tested that way.

        Reply
    6. Karen

      October 05, 2019 at 8:10 pm

      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!

      Reply
      • Amy Katz

        October 06, 2019 at 8:18 pm

        Fantastic! Thanks Karen!

        Reply
    7. JoAnn M Lakes

      January 05, 2019 at 6:41 am

      I'm going to make this for our pot-plant dinner. This is definitely one of those recipes that will easily double, triple, or more. Make it up and toss it into a slow cooker (warmer) and done. Okay, I'll make some basmati brown rice!

      Reply

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