Creamy Indian Cabbage Curry Recipe with Coconut and Spices

If you love the red lentil curry from Rainbow Plant Life, meet its silky cousin: creamy cabbage curry.

Shredded cabbage cooks down to a luxurious, almost melting texture, quietly delivering sweetness and body. Warming Indian spices, coconut milk, and a touch of almond butter transform it into a rich, aromatic curry that’s comforting and elegant. It also improves after a night in the fridge, so leftovers make excellent lunches.

Table of Contents:
1. Ingredient notes
2. Step-by-step instructions
3. Tips for making this recipe
4. Frequently Asked Questions
5. Recipe card with notes

You’ve been sleeping on cabbage

Cabbage can be so much more than coleslaw. When sliced very thin and gently sautéed, it softens into a silky, slightly sweet component that blends seamlessly into curry. This recipe highlights cabbage’s subtle sweetness and shows how it can take center stage in a cozy, flavorful dish.

An unexpected suggestion to add almond butter during testing elevated both flavor and texture, producing a richer, creamier curry. The result: a satisfying, versatile meal that’s become a household favorite.

Ingredient notes

Cabbage

Shrink the cabbage by slicing or shredding it as thinly as possible, then sauté until tender and silky. This technique lets the cabbage almost melt into the sauce, offering sweetness and a soft texture that’s far from raw, sharp cabbage.

Substitutes: Green cabbage is ideal and economical. Napa or savoy cabbage also work—napa will cook more quickly. Avoid red cabbage for this recipe; its earthier flavor is less suited to the sweet, mellow profile desired here.

Indian aromatics and spices

This isn’t a strictly traditional Indian dish, but it showcases bold Indian flavors. The curry begins with aromatics—garlic and serrano pepper—followed by a blend of ground spices: red chili (or substitute paprika + cayenne), cumin, coriander, and turmeric, with garam masala added at the end for warmth.

Substitute: The recipe recommends Kashmiri chili powder for its vibrant color and mild, slightly sweet heat. If you don’t have it, use 1 ¾ teaspoons paprika plus ¼ teaspoon cayenne, or 2 teaspoons paprika if you prefer no extra heat. If your chili powder is very spicy, reduce the amount to avoid overpowering the dish.

Coconut milk

Full-fat canned coconut milk gives the curry a velvety mouthfeel and balances the heat from peppers and spices. For a lighter version, use light canned coconut milk or dilute 2/3 cup full-fat coconut milk with 1 cup water, though the texture and flavor will be slightly less rich.

Shopping tip: Use full-fat coconut milk from a can, not the sweetened “cream of coconut.” If avoiding coconut, a smooth cashew cream is the next-best swap (see FAQ for cashew cream method).

Chickpeas

Chickpeas turn this curry into a filling, balanced meal by adding fiber and protein. If you want extra protein and bulk, add a second can of chickpeas with about ½ cup (120 mL) water to preserve the sauce’s consistency.

Almond butter

A small amount of almond butter adds subtle nuttiness and extra richness. Two tablespoons are enough to make a noticeable difference in flavor and texture.

Substitute: Cashew butter works well; for nut allergies, use well-stirred tahini.

Step-by-step instructions

Heat oil in a large sauté pan over medium-high heat. Add chopped garlic and serrano pepper and stir frequently for 30–60 seconds until fragrant, taking care not to brown the garlic.

Add the shredded cabbage and toss to coat in the oil and aromatics. Season lightly with salt and cook for about 10 minutes, stirring occasionally, until the cabbage is tender and browned in spots.

Stir in the tomato paste and ground spices and cook for about 2 minutes, stirring frequently so the paste coats the cabbage. Add the chopped tomatoes and cook 4–5 minutes until they soften.

Pour in the coconut milk, add the chickpeas and almond butter, and stir to combine. Simmer uncovered for 15–20 minutes, stirring every few minutes to prevent sticking, until the curry thickens and the flavors meld. If you prefer a looser curry, stir in ¼–½ cup (60–120 mL) water while simmering.

Remove from heat and stir in garam masala, lime juice, and chopped cilantro. Let the dish rest 5–10 minutes before serving to let the flavors settle.

Tips for making this recipe

Slice the cabbage thinly

Thin slicing helps the cabbage integrate into the curry, creating a smooth, cohesive texture. Use a sharp knife or a mandoline for the thinnest slices.

Tailor the spice accordingly

This recipe uses two serrano peppers for medium heat; coconut milk mellows the spice. For more heat, use three serranos. For less, use one serrano or a jalapeño and remove seeds and membranes if needed.

Adjust the heat as needed

If the cabbage or garlic browns too quickly, lower the heat and add a splash of water to deglaze the pan and prevent burning.

Stir to prevent sticking (and add water as needed)

Stir every few minutes during simmering to avoid sticking. Add ¼–½ cup water if you prefer a thinner sauce.

Frequently Asked Questions

Did this creamy cabbage curry make you fall for cabbage? Leave a rating and review to share your thoughts.

Creamy Cabbage Curry

Prep: 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 4

5 from 130 votes

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If you think cabbage can’t be luxurious, think again. This creamy cabbage curry melds silky cabbage with warming spices, coconut milk, and chickpeas for a cozy, complete meal.

Ingredients

• 2 tablespoons neutral oil (such as avocado oil)
• 4 fat garlic cloves (about 21g), chopped
• 1 to 3 serrano peppers, finely chopped (3 for spicy)
• 8 cups (400–480g) green cabbage, shredded or thinly sliced
• Diamond Crystal kosher salt and freshly cracked black pepper
• 2 tablespoons (30g) tomato paste
• 2 teaspoons Kashmiri chili powder (or paprika + cayenne substitute)
• 1½ teaspoons ground coriander
• 1½ teaspoons ground cumin
• ½ teaspoon ground turmeric
• 8 ounces (227g) ripe tomatoes, finely chopped
• 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)
• 1 teaspoon garam masala
• 1 lime, juiced
• 1 cup (16g) fresh cilantro, chopped

Instructions

1. Heat oil in a 12-inch sauté pan over medium-high until shimmering. Add garlic and serrano and stir frequently for 30–60 seconds until fragrant; do not let the garlic brown.
2. Add cabbage, toss to coat, and season with ½ teaspoon kosher salt. Cook about 10 minutes, stirring occasionally, until tender and browned in spots. If it browns too quickly, lower the heat or add a splash of water to deglaze.
3. Mix tomato paste with chili powder, coriander, cumin, turmeric, 1 teaspoon kosher salt, and black pepper. Add this mixture to the cabbage and stir frequently for 2 minutes. Add tomatoes and cook 4–5 minutes until softened.
4. Pour in coconut milk, add chickpeas and almond butter, and stir. Simmer uncovered 15–20 minutes, stirring every few minutes. If you prefer a looser curry, add ¼–½ cup (60–120 mL) water while simmering.
5. Remove from heat and stir in garam masala, lime juice, and cilantro. Adjust salt and lime to taste. Let rest 5–10 minutes before serving.
6. Serve with rice or flatbread. Leftovers thicken in the fridge; thin with water when reheating.

Notes

1. One small cabbage (1¼–1½ lbs / 570–680g) typically yields the 8 cups shredded.
2. Adjust salt if using table or sea salt (use less and season to taste).
3. Kashmiri chili powder is mild and red; substitute: 1¾ tsp paprika + ¼ tsp cayenne (or 2 tsp paprika).
4. About 2 medium Roma tomatoes; canned crushed tomatoes (8 oz / 230g) can be used as a shortcut.
5. If nut-free, use tahini instead of nut butter.

Nutrition

Calories: 453.1 kcal |
Carbohydrates: 35.1 g |
Protein: 11.6 g |
Fat: 31.4 g |
Saturated Fat: 17.8 g |
Fiber: 9.93 g

Nutrition information is an approximation.

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