Lentil & Cabbage Curry
Lentil & Cabbage Curry
A plant-based curry to bring warmth and comfort wherever you are
Hello! This week, I’ve got a delicious plant-based curry recipe inspired by some of the flavors I grew up with. Let’s get cooking!
The Story Behind the Dish
Growing up, Jamaican Curry Chicken was a regular dinner in our home, and I loved everything about it—the flavors, the textures, and the way it all came together with a side of rice. Just thinking about the dish brings back fond memories of sharing meals with my family. While traveling, I found myself with a variety of spices and felt inspired to recreate the curry flavors of the dish using what I had on hand. Though it's not exactly like the curry chicken I grew up with, the blend of curry and broth brought back the warmth of my mom’s cooking and the comfort of home.
Recipe Overview
Prep Time: 15 minutes (plus soaking time for the lentils)
Cooking Time: 30-35 minutes
Yields: 4-8 servings
Ingredients
1 yellow onion, finely diced
4 cloves garlic, minced
2 tablespoons olive oil
1-inch piece of fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon paprika
1 cup green lentils, soaked (they hold their shape better during cooking
1 large sweet potato, diced into ½-inch cubes
2 cups water (or vegetable broth, or 2 cups water with 1 veggie bouillon cube)
1 cup full-fat coconut milk
½ head of cabbage, shredded (about 6 cups)
Salt and pepper, to taste
Juice of ½ a lemon (optional, before serving)
Directions
Rinse and Soak the lentils: Soaking the lentils overnight helps reduce cooking time and for some improves digestion. After rinsing the lentils, place them in a bowl and cover them with plenty of water. Be sure to use a large enough bowl, as the lentils will expand as they absorb the water.
Heat the pot: Place a large pot over medium heat.
Sauté the onion: Drizzle in olive oil and add the diced onion. Sauté until the onion becomes translucent, about 3-4 minutes.
Add garlic and ginger: Stir in the minced garlic and grated ginger. Sauté for about 4 minutes, stirring occasionally.
Cook the spices: Add the curry powder, turmeric, cumin, red pepper flakes, and paprika. Sauté the spices with the aromatics for about 2 minutes to release their flavors.
Add lentils and sweet potatoes: Drain the lentils and add them to the pot along with the diced sweet potato. Sauté everything together for 1 minute to combine.
Add liquid: Pour in just enough water (or veggie broth) to cover the lentils, leaving the sweet potatoes above the liquid to cook from the steam. This recipe isn't meant to be too watery, so start with less liquid and add more if needed. Cover the pot with a lid, stir occasionally, and check the water level as it cooks to maintain a thicker consistency.
Cook: Let the lentils and sweet potatoes simmer for about 20 minutes, or until both are tender and fully cooked.
Add cabbage: Stir in the shredded cabbage and cook until it reaches your preferred tenderness.
Finish with coconut milk: Pour in the coconut milk and cook for an additional 5 minutes, allowing the flavors to come together.
Garnish and serve: Once the curry is ready, you can squeeze a bit of lemon juice over the dish to brighten the flavors, if desired. Garnish with a sprinkle of fresh parsley or serve with some rice.
Food for Thought
Food and smells have a special way of bringing us home, no matter where we are. Even as our diets change or we find ourselves far from home, those familiar flavors take us back. I’ve found that I can still enjoy the flavors I grew up with, even if I no longer eat certain ingredients like chicken. When ingredients aren’t available, or when I’m traveling, it’s fun to improvise and experiment with what’s on hand. For me, it’s all about keeping those familiar tastes and memories alive in new ways. Whether you’re revisiting old family recipes or trying something completely new, I hope cooking brings a sense of comfort and connection to your table.
How have your food choices changed over time? And what flavors or dishes still bring you that sense of comfort and connection?
Take care,
Rebecca