This easy vegan cabbage curry is the kind of recipe I come back to again and again. It's cozy and comforting, but also light and veggie-packed. And best of all, it comes together in about 30 minutes with just a handful of ingredients.
If you're into one-pot vegan meals that are big on flavor but easy on effort, you're going to love this one. The combination of cabbage, carrots, chickpeas, and curry spices simmered in creamy coconut milk is absolutely craveworthy.
While it's far from authentic, this cabbage curry fits right in alongside recipes like my cauliflower chickpea curry and green bean curry as simple, plant-based comfort food.
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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.
- Eve
Ingredients
- Olive oil
- Onion
- Fresh garlic
- Fresh ginger
- Curry powder
- Carrots
- Cabbage
- Reduced-fat coconut milk (or use full-fat with water to adjust the consistency)
- Canned chickpeas
- Salt and pepper
- Fresh cilantro for garnish (optional)
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make cabbage curry
A quick note: turmeric (in curry powder) can stain, so skip the wooden spoon unless you really love the color yellow.
- In a large pot, heat the olive oil and saute the onion until soft and translucent. Add the garlic, ginger, and curry powder.
- Cook for about a minute, stirring constantly, until fragrant.
- Stir in the carrots, cabbage, and coconut milk. Add the chickpeas and bring everything to a simmer.
- Cook uncovered, stirring occasionally, until the carrots and cabbage are tender. Season with salt and pepper to taste, and garnish with fresh cilantro if you like.
Serving suggestions
Serve this cabbage curry with rice, quinoa, or your favorite grain. It's also great with warm flatbread or on its own as a hearty stew.
Pair it with simple sides like cherry tomato and red onion salad or green pepper salad to round out the meal.
And if you have leftovers, you're in luck because this curry tastes even better the next day!
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Easy Vegan Cabbage Curry with Coconut Milk and 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.
M.C. says
This was our office lunch today ... and even the die-hard-meat-eaters loved it. Thanks!!
Amy Katz says
This is fantastic to hear! Thanks so much for coming back and leaving a rating and comment. 🙂
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!