Low Carb Cabbage Curry

Elevate your weeknight dinners with this flavorful Low Carb Cabbage Curry, a healthy and satisfying dish that’s packed with spices and vibrant ingredients. Thinly shredded cabbage is simmered to perfection with a blend of aromatic onion, garlic, and ginger, then infused with a medley of curry powder, turmeric, cumin, and coriander for a robust burst of flavor. Coconut oil enhances the dish with a subtle richness, while fresh cilantro and a splash of lemon juice add refreshing brightness. This one-pot wonder is not only low in carbs but also gluten-free, vegan, and ready in just 45 minutes, making it an ideal choice for busy families or meal prep. Perfect as a hearty main course or a versatile side dish, this curry pairs beautifully with cauliflower rice or a crisp green salad for a complete, nourishing meal.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium-sized head Green cabbage
• 2 tablespoons Coconut oil
• 1 medium, finely chopped Onion
• 3 cloves, minced Garlic
• 1 inch piece, grated Ginger
• 1 large, chopped Tomato
• 2 teaspoons Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 1 cup Water
• 0.25 cup, chopped Cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Remove the outer leaves of the cabbage, then cut the cabbage into quarters and remove the core. Thinly slice each quarter to create shreds.

Step 2

Heat coconut oil in a large pan over medium heat.

Step 3

Add the chopped onion to the pan and sauté for 5 minutes until translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 5

Add the chopped tomato and cook for 3 minutes until softened.

Step 6

Mix in the curry powder, turmeric, ground cumin, ground coriander, salt, and pepper. Stir well to coat the onion and tomato mixture with the spices.

Step 7

Add the sliced cabbage to the pan, stirring to combine with the spice mixture.

Step 8

Pour in the water and stir. Cover the pan and let the curry simmer on low heat for 15-20 minutes, or until the cabbage is tender, stirring occasionally.

Step 9

Once cooked, remove the lid and increase the heat to allow any excess liquid to evaporate if necessary.

Step 10

Stir in the chopped cilantro and lemon juice. Adjust seasoning with additional salt and pepper if needed.

Step 11

Serve warm as a main dish or a side.

Nutrition Facts

Serving size	(1001.3g)

Amount per serving	% Daily Value*
Calories	525.6

Total Fat 29.9g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 5542.1mg	0%
Total Carbohydrate 62.0g	0%
Dietary Fiber 14.7g	0%
Total Sugars 33.8g
Protein 10.2g	0%

Vitamin D 0IU	0%
Calcium 269.0mg	0%
Iron 9.3mg	0%
Potassium 1402.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 7.3%

Carbs: 44.5%