Velvety Cabbage Curry with Coconut Milk and Spices

If you love my red lentil curry, meet its ultra-cool cousin: creamy cabbage curry.

Thinly sliced cabbage is cooked until luxuriously silky (you’d never guess there are 8 cups of it), seasoned with warming Indian spices, and simmered with coconut milk and a touch of almond butter to create a richly creamy, aromatic curry.

This curry keeps well, and the flavors deepen after a night in the fridge—so don’t hesitate to save some for lunch.

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 is often underrated, but when sliced very thin and cooked slowly, it transforms. The heat brings out a gentle sweetness and a silky texture that blends seamlessly into a curry—nothing like raw coleslaw.

I’m always trying to make cabbage more exciting in the kitchen. From charred cabbage dishes to this creamy curry, it’s surprisingly versatile. This particular recipe is creamy and indulgent, with a subtle sweetness from the cabbage that balances the spices.

Fun fact: A simple suggestion—adding almond butter—made a dramatic improvement to this curry’s flavor and texture during testing. Small changes can have big effects.

Ingredient notes

Cabbage

Slice or shred the cabbage as thinly as possible. The goal is for it to soften and almost melt into the sauce. Green cabbage is ideal—it’s affordable and widely available. Napa or savoy work too (napa cooks faster). I recommend avoiding red cabbage here; it’s firmer and earthier.

Indian aromatics and spices

This isn’t a strict traditional Indian recipe, but it uses classic Indian flavor building blocks. Start with aromatics—garlic and serrano pepper—and add a blend of ground spices: red chili powder (Kashmiri if you have it), ground coriander, cumin, turmeric, and finish with garam masala.

Ground spices keep the recipe approachable and quick on weeknights, while still delivering bold flavor.

Substitute note: If you don’t have Kashmiri chili powder, use sweet or hot paprika with a touch of cayenne to taste. Taste your chili powder first—if it’s very hot, use less to avoid overpowering heat.

Coconut milk

Full-fat canned coconut milk gives the curry its creamy mouthfeel and helps tame the heat from the peppers and spices. Avoid carton coconut milk or sweetened “cream of coconut.”

Substitute: You can use light canned coconut milk for a lighter dish, or make a homemade cashew cream as a coconut-free option (see FAQ for method). The full-fat canned version gives the best richness.

Chickpeas

Chickpeas add fiber and protein and turn this into a complete meal. If you want it heartier, add a second can of chickpeas and another ½ cup of water so the sauce doesn’t go dry.

Almond butter

A small amount of almond butter (about 2 tablespoons) adds depth, creaminess, and a gentle nuttiness that elevates the curry. Cashew butter is an excellent substitute; tahini works if you need a nut-free option.

Step-by-step instructions

Heat oil in a large sauté pan over medium-high heat. Add chopped garlic and serrano pepper and stir for 30–60 seconds until fragrant, being careful 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 tomato paste and the ground spice mixture (red chili or paprika blend, coriander, cumin, turmeric, salt, and pepper). Cook, stirring frequently, for about 2 minutes to toast the spices and meld flavors.

Add chopped tomatoes and cook 4–5 minutes until they soften and begin to integrate with the cabbage.

Pour in coconut milk, chickpeas, and almond butter. Season with a bit more salt, stir to combine, and simmer uncovered for 15–20 minutes, stirring every few minutes to prevent sticking, until the curry thickens and the flavors have melded.

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

Tips for making this recipe

Slice the cabbage thinly

The thinner the cabbage, the more it will soften and integrate into the curry. A sharp knife works fine; a mandoline makes the job faster and more consistent.

Tailor the spice accordingly

Two serrano peppers produce a medium heat when balanced by full-fat coconut milk. Use three for more heat, or one (or a jalapeño) for milder spice. Remove the seeds and membranes to reduce heat further.

Adjust the heat as needed

If the cabbage or garlic browns too fast, lower the heat and add a splash of water to loosen the browned bits. This helps prevent burning while preserving flavor.

Stir to prevent sticking and add water if desired

The curry thickens during simmering thanks to the coconut milk and almond butter. Stir every few minutes. If you prefer a looser sauce, add 1/4 to 1/2 cup (60–120 mL) water while simmering.

Frequently Asked Questions

Did this curry change your mind about cabbage? If you try it, please leave a rating and review.

Creamy Cabbage Curry

Prep: 15 mins | Cook: 35 mins | Total: 50 mins

Servings: 4

A comforting, creamy, and satisfying curry where cabbage softens into a silky, mildly sweet base that mingles with warming Indian spices, coconut milk, chickpeas, and almond butter for a complete meal.

Ingredients

• 2 tablespoons neutral oil (such as avocado oil)
• 4 fat garlic cloves, chopped
• 1 to 3 serrano peppers, finely chopped (3 for spicy)
• 8 cups (400–480 g) green cabbage, shredded or thinly sliced
• Salt and freshly cracked black pepper
• 2 tablespoons tomato paste
• 2 teaspoons Kashmiri chili powder (or paprika + cayenne substitute)
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground turmeric
• 8 ounces (227 g) ripe tomatoes, finely chopped
• 1 (13.5 oz / 400 mL) can full-fat coconut milk
• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 2 tablespoons almond butter or cashew butter (unsweetened)
• 1 teaspoon garam masala
• 1 lime, juiced
• 1 cup (16 g) fresh cilantro, leaves and tender stems, 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 brown the garlic.
2. Add cabbage, toss to coat with oil and aromatics, and season with ½ teaspoon kosher salt. Cook about 10 minutes until tender and browned in spots; lower heat and add a splash of water if it browns too quickly.
3. Stir together tomato paste and spices, add to the cabbage, and cook for 2 minutes, stirring frequently. Add tomatoes and cook 4–5 minutes until softened.
4. Pour in coconut milk, chickpeas, almond butter, and ½ teaspoon kosher salt. Simmer uncovered for 15–20 minutes, stirring occasionally. If you prefer a looser curry, add 1/4–1/2 cup (60–120 mL) water while simmering.
5. Remove from heat and stir in garam masala, lime juice, and chopped cilantro. Taste and adjust salt or lime as needed. Let rest 5–10 minutes before serving.
6. Serve with rice or flatbread. Leftovers thicken in the fridge—thin with water when reheating if desired.

Notes

1. One small cabbage (1 1/4 to 1 1/2 lbs / 570–680 g) typically yields the needed shredded amount.
2. If not using Diamond Crystal kosher salt, reduce salt when using finer salts like table or sea salt and season to taste.
3. Kashmiri chili powder has a mild, bright red flavor; substitute with 1 3/4 tsp paprika + 1/4 tsp cayenne if needed.
4. About 2 medium Roma tomatoes. Canned crushed tomatoes (8 oz / 230 g) can be used as a shortcut.
5. For nut-free option, use tahini in place of nut butter.

Nutrition

Calories: 453 kcal | Carbs: 35.1 g | Protein: 11.6 g | Fat: 31.4 g | Fiber: 9.9 g

Nutrition information is an approximation.