Curried Cabbage and Carrots

Curry Cabbage and Carrots

Several weeks ago I ordered take out from an Indian restaurant and thought that we would have enough left over the next evening for dinner. Have you ever looked at the left overs the next day and wondered what you were thinking the night before?  I was having one of those moments, scrambling to figure out what to prepare to accompany the left overs and pulled out some cabbage from the refrigerator. I had to make it in a way that was in sync with the other Indian food so of course I thought of a curry instead of a lightly seasoned dish.

I really love cabbage.  As a kid I despised it – it was prepared by boiling it, it had an odd smell, and the final result was this unappetizing lump of a mushy substance on my plate.  As an adult I love the variety of cabbages and like most green vegetables it’s a great source of vitamins, minerals and fiber.  I enjoy it raw as well as cooked but only slightly – you don’t have to cook cabbage for more than 5-10 minutes to get it the right texture.  If you don’t already do this, try tossing shredded cabbage in your salad greens to get an extra boost of vitamins and crunch.  It soaks up any dressing you would use very nicely.

Back to the recipe…Since my first hurried attempt weeks ago, I’ve made this dish a few times now and each time I added ingredients until I got it ‘right’.  The first time I was rushing and used what I had on hand which was cabbage with curry, turmeric, cumin, garlic, a dash of cayenne and lemon juice.  I added ingredients the second time to include ginger, onions, and garam masala.  As they say, the third time is a charm because on the third attempt it truly became THE curry dish I would want to share with everyone.  The addition of the sweet carrots with the slightly crunchy cabbage was a great union; there are a lot of spices but they all complement each other yet you can taste them on their own; the black sesame seeds add a nice flavor and color balance; and the lemon juice adds just the right acidity and zest.

I’m not too happy with the picture I have alongside this recipe – I tried taking it a few times and the yellow of the curry and turmeric would not convey as I liked in most of the pictures so this was the best I could do.   I hope my description at least conveys that you should try it and that you will enjoy it!

Feed the wellness in you!

Curried Cabbage and Carrots

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4

Have all of your ingredients lined up and ready because you have to move fast in order to prevent the dry ingredients from sticking in the pan.


  • 1/2 large head of cabbage, shredded
  • 2 large carrots, chopped
  • 1/4 c red onions
  • 1 tbl chopped garlic
  • 1 tsp minced ginger
  • 3 tablespoons of olive oil
  • 2 tbl curry
  • 1 tbl turmeric
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1/2 tsp red pepper or cayenne
  • 1 tbl black sesame seeds
  • 1/4 c lemon juice
  • Cilantro (optional)


  1. Saute the carrots, red onions and garlic for 10 minutes on medium heat with 2 tbl of olive oil.
  2. Add your ginger, curry, turmeric, cumin, garam masala, and black sesame seeds with another tablespoon of olive oil. Mix quickly and add your shredded cabbage.
  3. Pour the lemon juice on top and stir well so the dry ingredients are integrated into the vegetables.
  4. Add your pepper and continue to mix. Turn to low heat and let cook for 5 minutes.
  5. Turn off the heat, stir and let sit for about 10 minutes before serving.
  6. Sprinkle cilantro on top and serve.

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