Whole30 Cabbage Curry

Dive into the comforting, flavor-packed world of this Whole30 Cabbage Curry—a vibrant one-pot meal that's as healthy as it is delicious! Featuring tender green cabbage simmered in a rich, creamy coconut milk base, this recipe is infused with aromatic spices like curry powder, cumin, turmeric, and coriander for a warming, satisfying bite. The dish is naturally dairy-free, gluten-free, and paleo-friendly, making it perfect for clean eating or anyone following a Whole30 diet. With just 15 minutes of prep and simple ingredients like fresh ginger, garlic, and canned diced tomatoes, this quick and nutritious curry is ideal for busy weeknights. Garnished with bright, fresh cilantro and a hint of lime, it's a wholesome, flavor-forward recipe that will keep you coming back for more.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head green cabbage
• 2 tablespoons coconut oil
• 1 large onion
• 3 cloves garlic cloves
• 1 inch piece fresh ginger
• 14.5 ounces canned diced tomatoes
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro
• 1 whole lime

Directions

Step 1

Start by preparing the vegetables: core and thinly slice the cabbage, finely chop the onion, and mince the garlic and ginger.

Step 2

In a large pot or deep skillet, heat the coconut oil over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds to release their aroma.

Step 3

Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.

Step 4

Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 5

Add the curry powder, turmeric, and coriander to the pot, stirring continuously for about 1 minute to coat the onions with the spices.

Step 6

Pour in the canned diced tomatoes and cook for 5 minutes, allowing the mixture to simmer and thicken slightly.

Step 7

Add the sliced cabbage to the pot along with the coconut milk. Stir well to combine all the ingredients.

Step 8

Season with sea salt and black pepper. Cover the pot and allow the curry to simmer over low heat for about 20 minutes, or until the cabbage is tender.

Step 9

Check for seasoning and adjust if necessary. Stir in half of the fresh cilantro just before serving.

Step 10

Serve the cabbage curry hot, garnished with the remaining cilantro and a squeeze of lime juice for freshness.

Nutrition Facts

Serving size	(1346.7g)

Amount per serving	% Daily Value*
Calories	760.3

Total Fat 42.8g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 8.2mg	0%
Sodium 7063.3mg	0%
Total Carbohydrate 91.9g	0%
Dietary Fiber 23.3g	0%
Total Sugars 50.7g
Protein 13.1g	0%

Vitamin D 0IU	0%
Calcium 410.0mg	0%
Iron 18.1mg	0%
Potassium 2268.0mg	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: 47.8%

Protein: 6.5%

Carbs: 45.7%