Ingredients
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1 medium head of cabbage, chopped
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1 can (14 oz) coconut milk
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 tbsp vegetable oil
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1 tsp cumin seeds
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1 tsp turmeric powder
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1 tsp coriander powder
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1/2 tsp chili powder (optional, adjust to taste)
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1/2 tsp garam masala
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Salt to taste
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1/4 cup chopped fresh cilantro for garnish
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Optional: 1–2 green chilies, sliced
Instructions
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Heat oil in a large skillet or saucepan over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
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Add onion, garlic, and ginger. Sauté for 3–4 minutes until onions are soft and translucent.
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Stir in turmeric, coriander, and chili powder. Cook for 1 minute to release the spices’ aroma.
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Add chopped cabbage and mix well, coating it with the spices. Cook for 5 minutes, stirring occasionally.
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Pour in coconut milk and stir to combine. Reduce heat to low, cover, and simmer for 10–12 minutes until cabbage is tender.
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Stir in garam masala and salt to taste. Cook for an additional 2 minutes.
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Garnish with chopped cilantro and serve hot with steamed rice, naan, or flatbread.
Notes
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For added protein, toss in chickpeas or tofu.
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Adjust the spiciness by adding more or fewer green chilies.
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Leftovers can be stored in the fridge for up to 3 days and taste even better after the flavors meld.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 220