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Curry topped with cilantro and serrano slices, served in a skillet with naan.
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Creamy Cabbage Curry

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4
Calories: 453.1kcal
Author: Nisha Vora

Ingredients

  • 2 tablespoons (28g) neutral oil of choice (such as avocado oil)
  • 4 fat garlic cloves (21g), chopped
  • 1 to 3 serrano peppers, finely chopped (3 for spicy!)
  • 8 cups (400 to 480g) green cabbage, shredded or thinly sliced (see Note 1)
  • Diamond Crystal kosher salt and freshly cracked black pepper (see Note 2)
  • 2 tablespoons (30g) tomato paste
  • 2 teaspoons Kashmiri chili powder (see Note 3)
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • 8 ounces (227g) ripe tomatoes, finely chopped (see Note 4)
  • 1 (13.5 oz / 400 mL) can full-fat coconut milk
  • 1 (15 oz / 425g) can chickpeas, drained and rinsed
  • 2 tablespoons (32g) almond butter or cashew butter (unsweetened, see Note 5)
  • 1 teaspoon garam masala
  • 1 lime, juiced
  • 1 cup (16g) fresh cilantro leaves and tender stems, chopped

Instructions

  • Heat the oil in a 12-inch sauté pan over medium-high for a few minutes, or until shimmering. Add the garlic and serrano pepper and stir very frequently for 30 to 60 seconds until fragrant (don't let the garlic brown).
  • Add the cabbage and use tongs to coat it into the oil and aromatics, tossing well so the garlic and serrano pepper aren't stuck to the bottom of the pan. Season with ½ teaspoon kosher salt. Cook for 10 minutes, stirring occasionally, or until tender, silky, and browned in spots.
    NOTE: If it starts to brown quickly, lower the heat to medium and/or add a splash of water to deglaze.
    Multitasking: While the cabbage cooks: (a) In a small bowl combine the tomato paste, Kashmiri chili powder, coriander, cumin, turmeric, 1 teaspoon kosher salt, and lots of black pepper; (b) finely chop the tomatoes and set aside.
  • To the cabbage, add the tomato paste-spice mixture. Stir very frequently for 2 minutes, coating the tomato paste into the cabbage. If it dries out, add a splash of water. Add the tomatoes and cook for 4 to 5 minutes, or until softened and almost melting into the cabbage.
  • Pour in the coconut milk, chickpeas, almond butter, and ½ teaspoon kosher salt. Simmer uncovered for 15 to 20 minutes, stirring every few minutes to prevent sticking. The curry will thicken, so if you want a looser texture, add ¼ to ½ cup water (60 to 120 mL).
    NOTE: I prefer simmering for 20 minutes, as it gives the ingredients enough time to mask the coconut flavor, but you can taste at 15 minutes and check.
  • Remove from the heat. Stir in the garam masala, several squeezes of lime juice, and the chopped cilantro. Season to taste with salt or more lime juice as desired.
  • Serve with cooked rice or flatbread.
    NOTE: leftovers will thicken considerably in the fridge, so you may want to thin it out with some water on the stove.

Notes

  1. 1 small cabbage (1 ¼ to 1 ½ lbs / 570 to 680g) will typically yield this amount of cabbage once sliced/shredded.
  2. I use Diamond Crystal Kosher Salt. If you're using sea salt or table salt, use less salt, about half the amount, then season to taste. 
  3. Kashmiri chili powder is a mild Indian chili powder with a bright red color and slightly sweet, smoky flavor. Substitute: 1 ¾ tsp sweet or hot paprika and ¼ tsp cayenne pepper (or 2 tsp paprika and omit the cayenne).
  4. This is about 2 medium Roma tomatoes. For a shortcut, you can use canned crushed tomatoes, but you'll want to measure out about 8 oz / 230g.
  5. If nut free, use tahini.