Cabbage Curry

This colourful Indian cabbage curry is made in one pan, and ready to eat within 20-minutes. This simple Indian curry starts with stir-frying the cabbage with Indian spices and frozen green peas. Serve this delicious curry with Indian flatbread, vegan yoghurt, sliced onions and green chillies. A great family dinner any night of the week.

What is cabbage curry?

It’s a popular North Indian curry and is also known as ‘patta gobi sabzi’

• Patta gobi = cabbage
• Sabzi = vegetable dish

This Patta Gobi Sabzi doesn’t require a pressure cooker or any fancy equipment. Just a large frying pan. There’s no coconut milk, curry paste or fresh tomatoes, allowing the humble cabbage to soak up all the spices. It’s an extremely delicious, yet simple cabbage curry. Even if you’re not a big fan of cabbage, I’m sure you’ll fall in love with this recipe!

This cabbage sabzi is…

• naturally vegan and gluten-free.
• a quick weeknight meal
• healthy
• packed with so much flavour.

Ingredients you’ll need for Cabbage and Pea Curry:

This curry recipe could not be more simple with the following ingredients:

• Cabbage: Duh. Half a head of a large white cabbage, which is also known as, green cabbage!
• Peas: Frozen petits pois, which are just a smaller and slightly sweeter type of peas.
• Oil: Olive oil, avocado oil, coconut oil or sunflower oil.
• Ginger: A little fresh ginger, grated.
• Whole spices: Mustard seeds and cumin seeds.
• Spice powders: Turmeric powder, coriander powder, cumin powder. red chili powder and salt.
• Fresh herbs: Just a little fresh coriander.

Prepping the cabbage

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Grab the large head of cabbage and cut it in half. Next, using a shape knife or a food processor, shred the cabbage into thin-medium pieces. The key to this cabbage recipe is to cut the cabbage into similar pieces, this way everything will cook evenly. Transfer the cabbage into a colander, and give it a good rinse. Set aside, and while we start making the curry, more of that excess water will drain out.

How to make this simple 30-minute cabbage curry recipe

This simple recipe is hands down one of my favourites. Why? It’s a flavorful dish that’s made with pantry staples, and it’s made in one pan. What’s not to love?!

Heat oil in a large frying pan over medium-high heat. Add in the mustard seeds, after a few seconds, they’ll start to pop. Now, add in the cumin seeds. Cook for a few seconds, or until the cumin seeds are fragrant and slightly golden. Add in the grated ginger and cook for a few seconds. Stirring often to prevent burning.

Add in the shredded cabbage, frozen peas, ground turmeric, coriander powder, cumin powder, salt and chilli powder. Mix until the cabbage is coated in the ground spices. Cover the pan with a lid and cook for 20-25 minutes over low heat. Because this is pretty much a cabbage stir fry, you want to make sure the cabbage itself has a very slight crunch to it.

Garnish with a little coriander, and it’s ready to serve!

What to serve with this Indian-style cabbage curry

• Indian flatbread: Naan, chapati or paratha
• Grain: Brown rice, white basmati rice or quinoa
• Onion: sliced red onion, sliced white onion or even green onion.

After you give this cabbage sabzi recipe a try, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to see your images!!

How to store this simple cabbage curry

Store this Indian curry in a bowl with a lid or an airtight container in the fridge for 2-4 days. Pop into the microwave to reheat.

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Love Indian food? Try these!

• Aubergine & Pea Curry
• Indian Sweetcorn + Peanut Curry
• Curried Brussel Sprouts
• Authentic Chana Masala
• Curry Puffs

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