Cabbage curry is one vegetarian accompaniment for roti and chapathi which is quick and easy to prepare with very few ingredients. It sort of has a coconut oil flavor added to give a kerala touch to the curry.

Instead of the regular potato curry for roti, Cabbage curry is definitely a healthy option. Its was dad who introduced me to this curry as an accompaniment for roti. As usual i was a bit reluctant to go with this curry as traditional taste belief prevented me from indulging in a new curry with cabbage

CONFESSION: We are not cabbage lover. Except for a few dishes i hate the smell of the cabbage and its soggy texture. Half cooked cabbage is my cup for any cabbage dish. I almost prefer them to stay raw. Dad prepared this cabbage curry with cabbage half cooked and i loved that crunchiness of the cabbage in the curry. The curry is more like a stew and i sipped and slurped until the last drop of it and from that moment Cabbage curry is a regular dish for rotis. At home, all are obsessed with rotis and a rich accompaniment for dinner.

Cuisine: Indian
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins


  • 1 teaspoon coconut oil
  • 2 cups- cabbage, fine chopped
  • 1 onion, fine chopped
  • 2 Tomatoes, fine chopped
  • Salt as needed
  • ¼ teaspoon Turmeric powder
  • ¾ teaspoon Red chili Powder
  • 2 cups of water
  • Garnish:
  • 1 sprig curry leaves
  • 1 cup Cilantro, Roughly chopped
  • 1 tablespoon Coconut oil


  1. Heat oil in a flat pan. Add cabbage, onion, tomatoes, salt, turmeric powder, Red chili powder, curry leaves and water.
  2. Cover the pan with a lid and cook in medium heat for 10 minutes.
  3. Stir occasionally. Remove the lid and top with curry leaves, Cilantro and coconut oil. Close the pan with the lid. Turn off the stove
  4. Cabbage curry is ready to be served after 10 minutes

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