Curried Cabbage Stir-Fry: 20-Minute Side Dish with Big Flavor!
Add a burst of spice to your table with this curried cabbage stir-fry. This easy-to-make side dish is full of flavors, texture, and color. It’s the perfect way to transform humble ingredients into something vibrant and delicious.
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Curried cabbage stir-fry is a vibrant dish that I love for its versatility and flavor. The simplicity and speed of preparation make it a perfect choice for busy weeknight dinners, allowing me to enjoy a delicious meal without spending too much time in the kitchen.
Easily customizable with additional vegetables or proteins, curried cabbage stir-fry serves as a flavorful complement to rice, grains, or a variety of main dishes, bringing a touch of warmth to the table.
Ingredients
Cabbage: I use green cabbage as the star of this dish for its satisfying crunch and mild flavor, which absorbs spices beautifully. When selecting cabbage, I always look for a fresh head with vibrant, firm leaves for the best texture and taste.
Veggies: I use carrots and bell peppers for their sweetness, color, and crunch. Other veggies that work well are peas, green beans, or even broccoli. These additions bring extra texture and flavor, and they can be swapped in based on what’s in season or on hand.
Curry Powder: I use curry powder as a key ingredient. This versatile spice mix adds depth and complexity to the dish.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a large pan or wok, heat the oil over medium heat. Add the ginger, garlic, green chili, and curry leaves. Saute for about a minute. Next, add the onion and cook until soft and translucent. Add the curry powder and mix well. Let the spices cook for about a minute.
Step 2: Add the cabbage, carrot, and bell peppers. Mix well and let it cook for 10-12 minutes.
Step 3: Stir occasionally and cook until the cabbage is tender but still has a little crunch.
Step 4: Remove from heat and garnish with fresh cilantro and a squeeze of lemon juice.
Serving Suggestions
Serve it alongside steamed rice, quinoa, or flatbreads like naan or roti to soak up the flavorful spices. Pair it with grilled chicken, tofu, or chickpeas for a complete meal. It also works wonderfully as a filling for wraps or tacos, adding a unique twist to quick lunches.
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Equipment
Ingredients
- 1 small head cabbage thinly sliced
- 2 tablespoons oil
- 2 cloves garlic minced
- 1-inch piece ginger minced
- 1-2 green chili adjust as per taste (optional)
- 1 sprig curry leaves
- 1 large yellow onion thinly sliced
- 1 large carrot julienned
- 1 bell pepper thinly sliced
- 2 tablespoons curry powder
- 1 teaspoon salt adjust as per taste
- 2 tablespoons cilantro chopped
- 1 tablespoon lemon juice
Instructions
- Thinly slice the cabbage, onion, carrot, and bell pepper. Mince the garlic and ginger.
- In a large pan or wok, heat the oil over medium heat. Add the ginger, garlic, and curry leaves. Saute for about a minute. Next, add the onion and cook until soft and translucent, about 3-4 minutes.
- Add the curry powder and mix well. Let the spices cook for about a minute.
- Add the cabbage, carrot, and bell peppers. Mix well and let it cook for 10-12 minutes. Stir occasionally and cook until the cabbage is tender but still has a little crunch. Add a splash of water if needed to prevent sticking.
- Remove from heat and garnish with fresh cilantro and a squeeze of lemon juice. Serve warm with flatbread or rice.
Notes
Nutrition
