Creamy Coconut Cabbage Lentil Curry Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Creamy Coconut Cabbage Lentil Curry simmers red lentils with tender cabbage in aromatic coconut broth spiced with ginger, garlic, and garam masala for cozy one-pot comfort. Ready in 35 minutes, it serves 6 with silky texture coating basmati rice perfectly.

Why This Recipe Works

Red lentils break down naturally thickening curry without blending. Cabbage melts into sweet tenderness absorbing spices. Coconut milk creates restaurant creaminess. Ginger-garlic paste builds deep flavor base. One-pot method maximizes efficiency.

Ingredients & Prep

Base:

• 1 cup red lentils, rinsed
• ½ head green cabbage, chopped
• 1 large onion, diced
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth

Aromatics:

• 4 garlic cloves, minced
• 1-inch ginger, grated
• 2 tbsp coconut oil

Spices:

• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp cumin seeds
• Salt + chili flakes

Step-by-Step Instructions

1. Heat coconut oil; toast cumin seeds 30 seconds. Sauté onion 5 minutes golden.
2. Add garlic, ginger, spices; stir 1 minute fragrant.
3. Stir lentils, broth, coconut milk; simmer 15 minutes until lentils soften.
4. Add chopped cabbage; cook 10 minutes tender.
5. Stir garam masala; adjust salt. Rest 5 minutes before serving.

Flavor Variations

Storage Tips

Fridge 5 days; freezes 3 months.

FAQs

Too thick?
More broth; lentils continue absorbing.

Cabbage tough?
Smaller pieces; simmer covered longer.

Spices bland?
Toast whole spices first; fresh ginger essential.

Conclusion

Creamy Coconut Cabbage Lentil Curry cozy-hugs nourishment silky perfection.

Creamy Coconut Cabbage Lentil Curry Recipe

Print Recipe

Creamy Coconut Cabbage Lentil Curry simmers tender green lentils with silky cabbage ribbons in fragrant coconut milk infused with garlic ginger turmeric and cumin. One-pot vegan comfort food ready in 35 minutes perfect for meal prep.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 cup green lentils dry
• ½ head green cabbage thinly sliced
• 1 large onion thinly sliced
• 13.5 oz full-fat coconut milk
• 2 cups vegetable broth
• 3 garlic cloves minced
• 1 tbsp fresh ginger grated
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper
• 2 tbsp coconut oil
• 1 tsp salt
• Juice of 1 lime
• Fresh cilantro chopped

Instructions

• 1. Rinse lentils. Heat coconut oil in large pot over medium. Add onion, garlic, ginger – cook 5 mins until golden.
• 2. Add turmeric, cumin, coriander, cayenne. Stir 30 seconds until fragrant.
• 3. Add cabbage, lentils, coconut milk, broth, salt. Bring to boil, reduce to simmer.
• 4. Cover partially, cook 25-30 mins until lentils tender and cabbage soft. Stir occasionally.
• 5. Stir in lime juice. Adjust salt. Garnish with cilantro. Serve with rice or naan.

Notes

• Green lentils hold shape better than red for curry texture.
• Full-fat coconut milk essential for restaurant creaminess.
• Slice cabbage thinly for silky melt-in-mouth texture.
• Make ahead: flavors deepen overnight. Freezes 3 months.
• Swap kale spinach for cabbage variation.

Nutrition

• Serving Size: 1½ cups
• Calories: 340
• Sugar: 6g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 0mg

Keywords: coconut cabbage lentil curry, creamy vegan lentil curry, cabbage dal curry