20 min | eASY | vEGAN
This Sri Lankan Cabbage Curry is my go-to for when I want something quick, healthy, and super easy to whip up. In just 20 minutes, you’ve got a dish that’s light but loaded with flavor! Shredded cabbage and carrots are tossed together with a simple spice blend—think chili powder, curry powder, salt, pepper, and curry leaves. A quick sauté later, and you’ve got a delicious, veggie-packed curry that pairs perfectly with some warm rice and a hearty, protein-based curry like chicken, fish, or dhal for a totally satisfying meal.
I love making this curry for meal prep because it’s such an easy way to bulk up my meals and sneak in more veggies without feeling like I’m eating a salad (not that there’s anything wrong with salad, but you get me). Plus, it stores well, so it’s ready to go when you need a quick, homemade bite during the week.
20 min Cabbage Curry
Ingredients
- 1/2 head of cabbage
- 1 cup of shredded carrot
- 1 white onion
- 8-10 curry leaves
- 1 tsp curry powder
- 1 tsp chilli powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp water
- juice from 1/2 lime
Directions
- Shred the cabbage and slice the onions.
- Heat some oil in a wok and toss in the curry leaves. Once fragrant, add the shredded carrot, cabbage, and onions.
- Sprinkle in the remaining spices and add 1 tablespoon of water. Cook on medium-high heat, stirring occasionally, until the cabbage is softened.
- Remove from heat, let it cool to room temperature, and finish with a squeeze of fresh lime juice.
