The Cheap and Easy Curry I Can't Stop Making
The Cheap and Easy Curry I Can't Stop Making is a easy Indian recipe that serves 4. 336 calories per serving. Recipe by Rainbow Plant Life on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $6.42 total, $1.60 per serving
Ingredients
- 400 g Green Cabbage (shredded; core removed)
- 2 Tbsp Avocado Oil (neutral oil; any neutral oil works)
- 2 Serrano Pepper (seeded for milder heat if desired; sliced)
- 4 Garlic Cloves (minced)
- 0.5 lb Fresh Tomatoes (finely chopped or pureed)
- 1.5 tsp Ground Coriander
- 1.5 tsp Ground Cumin
- 0.5 tsp Turmeric Powder
- 2 tsp Kashmiri Chili Powder (mild, bright red; substitute with regular mild chili powder or paprika)
- 2 Tbsp Tomato Paste
- 1 can (15 oz) Canned Chickpeas (drained and rinsed)
- 1 can (13.5 oz) Full‑Fat Coconut Milk
- 1 Tbsp Almond Butter (adds nutty richness; optional)
- to taste Salt
- to taste Black Pepper
- 1 tsp Garam Masala
- 1/4 cup Fresh Cilantro (chopped)
- 2 tsp Lime Juice (from about 1 lime; lemon juice can substitute)
- 1/4 cup Water (optional for thinner consistency)
Instructions
Shred the Cabbage
Slice the cabbage lengthwise through the core, quarter each half, remove the tough core, then thinly shred to yield about 400 g (≈8 cups).
Time: PT5M
Prep Aromatics
Mince the garlic cloves, slice the serrano peppers (remove seeds for less heat), and finely chop the fresh tomatoes.
Time: PT5M
Heat Oil
Place the large sauté pan over medium‑high heat and add 2 Tbsp avocado oil. Heat until the oil shimmers.
Time: PT2M
Temperature: medium‑high
Sauté Pepper and Garlic
Add the sliced serrano peppers and minced garlic to the pan. Stir constantly for 30‑60 seconds until fragrant but not browned.
Time: PT1M
Temperature: medium‑high
Cook the Cabbage
Add the shredded cabbage, toss with tongs to coat in oil, and season with a pinch of salt. Cook, stirring occasionally, for about 10 minutes until the cabbage is very soft, slightly caramelized in spots, and releases its natural sugars.
Time: PT10M
Temperature: medium‑high
Add Spices and Tomato Paste
Stir in 1½ tsp ground coriander, 1½ tsp ground cumin, ½ tsp turmeric, 2 tsp Kashmiri chili powder, and 2 Tbsp tomato paste. Cook, stirring constantly, for 2 minutes. Add a splash of water if the mixture begins to stick.
Time: PT2M
Temperature: medium‑high
Incorporate Fresh Tomatoes
Add the chopped tomatoes (or canned crushed tomatoes) and their juices. Cook, stirring, for 4‑5 minutes until the tomatoes meld into the sauce and lose their distinct chunks.
Time: PT5M
Temperature: medium
Add Chickpeas, Coconut Milk, and Almond Butter
Stir in the drained chickpeas, the full‑fat coconut milk, and 1 Tbsp almond butter. Mix until the almond butter is fully incorporated and no clumps remain.
Time: PT2M
Temperature: medium
Simmer the Curry
Reduce heat to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Time: PT20M
Temperature: low‑medium simmer
Finish with Garam Masala, Cilantro, and Lime
Turn off the heat. Stir in 1 tsp garam masala, the chopped cilantro, and 2 tsp lime juice. Adjust seasoning and, if desired, thin with additional water.
Time: PT2M
Serve
Serve the cabbage curry hot over steamed rice or with warmed vegan naan.
Time: PT1M
Nutrition Facts
- Calories
- 336
- Protein
- 25 g
- Carbohydrates
- 71 g
- Fat
- 81 g
- Fiber
- 18 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Tree nuts (almond butter), Coconut
Ingredient Substitutions
- Instead of Green Cabbage: Savoy cabbage, Napa cabbage
- Instead of Avocado Oil: Vegetable oil, Canola oil
- Instead of Serrano Pepper: Jalapeño pepper, Thai bird chili
- Instead of Garlic Cloves: Garlic paste
- Instead of Fresh Tomatoes: Canned crushed tomatoes (same amount)
- Instead of Ground Coriander: Cilantro seeds
- Instead of Ground Cumin: Ground coriander (different flavor)
- Instead of Turmeric Powder: Fresh turmeric, grated
- Instead of Kashmiri Chili Powder: Regular mild chili powder, Paprika
- Instead of Tomato Paste: Thick tomato sauce
- Instead of Canned Chickpeas: Other canned beans
- Instead of Full‑Fat Coconut Milk: Light coconut milk (less richness)
- Instead of Almond Butter: Cashew butter, Peanut butter
- Instead of Garam Masala: Curry powder
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Lime Juice: Lemon juice
Equipment Needed
- Large Sauté Pan (12‑inch) with High Sides
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Spatula or Tongs
- Can Opener
- Small Bowl (for spices) (optional)
- Food Processor or Blender (optional) (optional)
Critical Steps — Do Not Skip
- Shredding the cabbage to the correct size
- Sautéing garlic and serrano without burning
- Cooking cabbage until silky and lightly caramelized
- Adding spices and tomato paste while stirring constantly
- Simmering uncovered for 20 minutes to thicken the curry
Chef Tips from the Video
- Use a high‑sided pan to prevent spillage when tossing the large amount of cabbage.
- A splash of water during the spice‑toast stage keeps the mixture from sticking.
- Almond butter adds richness without an overt almond taste; it also helps thicken the sauce.
- Finish with fresh cilantro and lime for a bright contrast to the creamy base.
Troubleshooting
Cabbage remains crunchy after cooking.
Continue simmering for an additional 5‑10 minutes, adding a splash of water if needed.
Sauce is too thick.
Stir in water a tablespoon at a time until desired consistency is reached.
Sauce is watery.
Uncover and simmer longer to reduce; increase heat slightly if needed.
Flavor is bland.
Add a pinch more salt, a dash of extra garam masala, or a squeeze of additional lime juice.
Spices burn and become bitter.
Lower the heat when adding spices and stir continuously; add a splash of water to deglaze.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature; cool to room temp before refrigerating.
Make-Ahead Tips
- Shred the cabbage and store in a sealed bag in the fridge for up to 2 days.
- Prepare the spice mix in a small bowl and keep refrigerated.
- The curry tastes even better the next day; reheat gently on the stove.
Frequently Asked Questions
What is the cultural significance and history of cabbage curry in Indian cuisine?
Cabbage is used in many regional Indian dishes, especially in North Indian home cooking where it is simmered with spices to create comforting, budget‑friendly meals. This particular spiced cabbage curry reflects the tradition of turning humble vegetables into flavorful, protein‑rich dishes by adding chickpeas and coconut milk.
What are the traditional regional variations of Indian cabbage curry across India?
In Punjab, cabbage is often cooked with mustard seeds and ghee, while in South India it may be paired with mustard greens and tamarind. The version on Rainbow Plant Life adds chickpeas and coconut milk, a nod to coastal and vegan adaptations common in modern Indian cooking.
How is cabbage curry traditionally served in Indian households?
It is typically served hot with steamed basmati rice or flatbreads such as roti, naan, or paratha. In many homes, a dollop of fresh yogurt or a side of pickled vegetables accompanies the dish for contrast.
During which Indian celebrations or occasions might cabbage curry be prepared?
Cabbage curry is a popular weekday and fasting‑friendly dish, but it also appears during festivals like Navratri when vegetarian and protein‑rich meals are emphasized. Its simplicity makes it a go‑to comfort food during family gatherings.
What authentic ingredients are essential for Indian cabbage curry versus acceptable substitutes?
Traditional ingredients include green cabbage, mustard oil or a neutral oil, whole spices like cumin seeds, and sometimes fenugreek leaves. In this recipe, avocado oil, Kashmiri chili powder, and almond butter are modern substitutes that maintain flavor while keeping the dish vegan.
What other Indian dishes pair well with this spicy Indian cabbage curry?
It pairs beautifully with plain basmati rice, jeera rice, or vegan naan. Side dishes like cucumber raita (or a dairy‑free coconut yogurt dip) and a simple lentil dal balance the meal.
What are the most common mistakes to avoid when making spicy Indian cabbage curry?
Common errors include over‑cooking the garlic so it burns, not allowing the cabbage enough time to soften, and letting the spice mixture stick and scorch. Keep the heat moderate when toasting spices and stir constantly.
Why does this cabbage curry recipe use ground spices instead of whole spices?
Ground spices distribute flavor more evenly and reduce cooking time, making the dish weeknight‑friendly. Whole spices require a longer bloom and can be harder for beginners to manage.
Can I make this spicy Indian cabbage curry ahead of time and how should I store it?
Yes, the curry improves after a few hours in the refrigerator. Store it in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove, adding a splash of water if it thickens too much.
What texture and appearance should I look for when the cabbage is done cooking?
The cabbage should be very soft, almost melting into the sauce, with a few caramelized brown spots. It should no longer have a crunchy bite and should blend seamlessly with the creamy coconut base.
What does the YouTube channel Rainbow Plant Life specialize in?
Rainbow Plant Life focuses on plant‑based, vegan recipes that are accessible, nutritious, and often incorporate global flavors. The channel emphasizes whole‑food ingredients and sustainable cooking techniques.
How does the YouTube channel Rainbow Plant Life's approach to Indian cooking differ from other Indian cooking channels?
Rainbow Plant Life adapts traditional Indian dishes to be fully vegan and often uses pantry‑friendly shortcuts like almond butter for richness, whereas many Indian channels stick to dairy‑based ingredients. The channel also highlights budget‑friendly ingredients and minimal‑cleanup methods.
Last updated: August 21, 2026
