This hearty curry has just a subtle hint of spice and a rich creamy texture. The vegetables are slowly simmered in a rich and fragrant coconut sauce until they are perfectly tender. This recipe makes the perfect dish for a chilly winter night.

Butternut and Cabbage Mild Curry [Vegan, Gluten-Free]





  • 1 medium butternut squash
  • 4 handfuls of sliced winter cabbage
  • 1 14-ounce can chickpeas
  • 1 medium onion
  • 3 garlic cloves
  • 1 2 1/2-piece fresh ginger root
  • 1 1/2 tablespoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon mild curry
  • 4 cardamom pods
  • 1 14-ounce can tomatoes, chopped
  • 3 cups vegetable stock
  • 1 14-ounce can coconut milk
  • 2 tablespoons coconut oil
  • 2 limes, juiced
  • A small bunch of fresh coriander, to serve
  • Cashews, to serve


  1. Heat the coconut oil in a large saucepan.
  2. Add the finely chopped onion and crushed garlic.
  3. Add your grated ginger, garam masala, ground cumin, ground coriander, turmeric, curry powder and crushed seeds of cardamom pods (discard the pods) and fry everything gently until it's soft.
  4. Peel and cube the butternut squash.
  5. Add butternut squash to the onion mixture followed by the chopped tomatoes and vegetable stock.
  6. Bring the mixture to a boil, then cook it, covered, on medium heat for 15 minutes.
  7. Add the shredded cabbage and coconut milk.
  8. Cook the curry for another 10 minutes.
  9. Add the rinsed and drained chickpeas.
  10. Season it to taste with lime juice.
  11. Serve it with cashew nuts and chopped coriander sprinkled on top

Nutritional Information

Total Calories: 1,819 | Total Carbs: 189 g | Total Fat: 103 g | Total Protein: 37 g | Total Sodium: 1,309 mg | Total Sugar: 43 g Nutrition information does not include added cashews or pictured rice. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.