Vegan Curried Cabbage

This recipe for Vegan Curried Cabbage is full of flavor and will add some spiciness to your vegan lunch menu! With its abundance of colorful spices and soft cabbage, this meal offers the comforting taste of Indian food without the weight of meat or milk. This Vegan Curried Cabbage is a solution to the problem of having a tasty plant-based diet with simple ingredients & use of a single pan. We have carefully chosen all the ingredients to be purely based on plants, to also let the vegans experience the deliciousness of food.

NUMERICAL REVIEW:

• Diet: Vegan, free from gluten & dairy
• Course: Side/main
• Cuisine: Globally vegan, inspired by India
• Ten minutes will be required for preparation
• Twenty-five mins for cooking
• 35 minutes will be the full active time
• Per person serving: One cup
• Yield in total: ~6 servings
• Mode of cooking: Sauteing & simmering on stovetop
• Easy to make

EQUIPMENT:

• Pan lid
• A knife(sharp)
• Spoons & cups to measure
• A saute pan/skillet(big)
• A spatula/spoon(wooden)
• Board for cutting

INGREDIENTS:

• One grated green cabbage, normal in size
• 3 minced cloves of garlic
• Coriander(ground), half a tsp.
• 2 tbsps. of oil(coconut/avocado)
• Cilantro(fresh), to garnish
• 1 thinly sliced yellow onion, normal in size
• Apple cider vinegar/juice of lemon, one tbsp.
• 1 tbsp. of ginger, freshly grated
• Vegetable broth/water, as needed
• 1 normal-sized carrot, grated/julienned cut
• Powdered black pepper & salt, as per your requirement
• 1 tsp. of turmeric, ground
• Flakes of red pepper, one-fourth tsp.
• 1 tbsp. of curry powder
• Seeds of mustard & cumin, one tsp.

INSTRUCTIONS:

1. Include oil in a skillet(big) over a normal flame.
2. Add the seeds of cumin & mustard as the oil heats up.
3. Cook them till the seeds start to pop(~thirty secs).
4. After that, add the onion(sliced) & cook till they become tender & lightly golden.
5. Then add the ginger & garlic and cook them till you feel their classic aroma.
6. Then, add the flakes of red pepper, curry powder, coriander, & turmeric.
7. Toast the spices for one minute.
8. Include the grated carrot & cabbage & mix well to cover them with the spices.
9. Now, add salt & powdered black pepper along with a quarter cup of broth/water.
10. Cover the pan using a lid & cook till the cabbage is just tender, stirring in intervals.
11. Take the lid off & cook till excess liquid evaporates.
12. Switch the flame off & include the juice of lemon/apple cider vinegar.
13. Check & adjust the seasonings if you feel the need.
14. Serve this Vegan Curried Cabbage after garnishing with cilantro(fresh).

TIPS:

• Save your time by using the frozen/pre-shredded version of cabbage.
• Cook the cabbage such that it becomes tender but doesn’t lose its crispness.
• You may add lentils/chickpeas to boost the protein content.
• Adding a bit of powdered cinnamon to enhance the warmth of the soup.

STORING THE LEFTOVERS:

IN THE FRIDGE:

• Save the curried cabbage(leftover) in a box with a lid(sealed). Refrigerate it for ~four days. Consume it while reheating whenever you want in the meantime.

IN THE FREEZER:

• Keep the curried cabbage in the container(freezer-safe). Freeze for ~sixty days. Defrost in the fridge a night earlier & reheat gently to serve.

FAQs:

Will the red cabbage work in place of the green one?

• Yes! you may also use the red cabbage, but the color will change & little change in the taste will also be observed.

How to make it more creamy?

• At the end, include a quarter cup of coconut milk to have a creamy texture.

What should I add to make it protein-rich?

• To boost the protein level, you might choose tofu, cooked lentils, or tempeh.

NUTRITIONAL FACTS/SERVING:

Size/serve: One cup
Calories: ~110 kcal
Carbs in total: Twelve grams
Fiber: 4 g
Net carbohydrates: Eight grams
Fats: 6 g
Sugar: Five grams
Proteins: 2 g
Sodium: 220 milligrams