Jamaican Curried Cabbage Recipe
Buttery, spicy curry cabbage recipe—Jamaican style! This side dish is creamy, savory, and rich. An easy-to-make, budget-friendly recipe that is healthy and delicious.
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Servings: 8 servings
Ingredients
- 2 tablespoons coconut oil
- 1 small head green cabbage, cored and chopped
- 2 medium carrots, thinly sliced
- 1 medium white onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 tablespoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 14-ounce can coconut milk
- 4 teaspoons Jamaican curry powder (hot or mild)
- 1 tablespoon fresh thyme leaves
- 1/2 cup thinly sliced scallions
Instructions
- Heat coconut oil over medium-high heat in a large frying pan or pot big enough to hold all the cabbage. Once it melts add the cabbage, carrots, onion, bell pepper, garlic, salt, and pepper. Toss to coat in the oil and stir-fry for until everything starts to wilt, get browned in spots and release their liquid, about 15 minutes.
- Stir in the coconut milk, curry, and thyme leaves. Fill the empty coconut milk can with water and add that as well. Bring to a boil then reduce the heat to a simmer and continue cooking until the cabbage is tender and the sauce has thickened, about 5 more minutes.
- Stir in scallions and serve with steamed brown or white rice.
Notes
- Coconut oil. Look for extra virgin coconut oil next to the other cooking oils in the baking section or oil section of the grocery store. Substitute olive oil if you don't have coconut oil.
- Fresh thyme. Use the leaves from fresh sprigs of thyme or substitute 1 teaspoon dried thyme.
- Cooking the cabbage. Give the cabbage plenty of time to cook down and become tender. You want it melt-in-your-mouth soft. This can take anywhere from
- Adding protein. To make this a complete meal while still keeping it vegan, add cubes of tofu or a drained can of chick peas to the curry.