Want more deliciousness? Follow me on X @TeresasRecipes
Cabbage and Lentil Curry
Experience the vibrant flavors of this hearty Cabbage and Lentil Curry, a delightful vegetarian dish that perfectly blends earthy lentils with the subtle sweetness of cabbage. This comforting curry is not only packed with nutrients but also offers a warm and spicy taste that will transport you to the heart of Indian cuisine. Traditionally enjoyed with rice or flatbreads, this dish is both satisfying and nourishing, making it an ideal meal for any occasion.
Ingredients
- Cabbage
- 4 cups, shredded
- Red lentils
- 1 cup, rinsed
- Tomatoes
- 2 cups, diced
- Vegetable oil
- 2 tablespoons
- Onion
- 1 large, chopped
- Garlic
- 4 cloves, minced
- Ginger
- 1 tablespoon, grated
- Coconut milk
- 1 can (14 oz)
- Curry powder
- 2 tablespoons
- Turmeric
- 1 teaspoon
- Cumin
- 1 teaspoon
- Coriander
- 1 teaspoon
- Salt
- to taste
- Fresh cilantro
- for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 2-3 minutes until fragrant.
- Sprinkle in the curry powder, turmeric, cumin, and coriander, stirring well to coat the onions with the spices.
- Add the shredded cabbage to the pot and sauté for about 5 minutes, until slightly softened.
- Pour in the rinsed red lentils, diced tomatoes, and coconut milk. Stir everything together to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the lentils are tender and the cabbage is cooked through.
- Season the curry with salt to taste.
- Serve the cabbage and lentil curry hot, garnished with fresh cilantro to add a burst of freshness.
- For a complete meal, serve with steamed rice or warm naan bread.
Tips
- For an extra kick, add diced green chilies or a dash of cayenne pepper.
- You can substitute the cabbage with kale or spinach for a different flavor and texture.
- This curry can be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to meld even more.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 350 Fat: 15g Carbs: 45g Protein: 15g Sodium: 300mg Sugar: 5g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...