How long does home-style andean cabbage curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can home-style andean cabbage curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make home-style andean cabbage curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is home-style andean cabbage curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does home-style andean cabbage curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Home-Style Andean Cabbage Curry
[Vegan]

KE By: Kimberly Espinel

Author Bio

My name is Kimberly and I live in London, England. I’m a mom, wife, yoga... Read More

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Home-Style Andean Cabbage Curry [Vegan, Gluten-Free]

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Home-Style Andean Cabbage Curry [Vegan, Gluten-Free]

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Vegan

What this humble cabbage curry lacks in beauty, it makes up for in flavor like you wouldn't believe! Peanut (or your favorite nut or seed) butter gives it a great creamy texture, and the addition of ginger and citrus (though non-traditional) cut through the richness. It's definitely something to write... Read More

Ingredients You Need for Home-Style Andean Cabbage Curry [Vegan]

1 medium sized red or white onion, peeled and finely chopped
1-inch piece fresh ginger, peeled and thinly sliced
5 garlic cloves, peeled and finely chopped
2 teaspoons ground cumin
2 vegetables stock cubes
A pinch of ground black pepper
1 medium sized cabbage, core removed, finely chopped (see tips for details)
A pinch of salt
2 cups plus 1 cup of almond milk (see tips for substitutions)
1 teaspoon Muscovado sugar
2-3 tablespoons of olive oil
7 tablespoons of unsalted and unsweetened smooth peanut butter or pumpkin seed butter (see tips below)
1 small chili pepper, deseeded and finely chopped (optional)
A pinch of dried oregano
Juice of 1 lime
Juice of 1 lemon
A handful of washed and chopped cilantro leaves

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How to Prepare Home-Style Andean Cabbage Curry [Vegan]

Place the thinly sliced cabbage in a pot. Fill the pot with water, so that it just about covers the cabbage. Add a sprinkle of salt and boil over a medium heat for about 20 minutes – the cabbage should be just cooked with a little bit of a crunch left in it.
While the cabbage is boiling, gently heat the oil in a separate large pot and add the chopped onion, garlic and ginger. Gently stir the ingredients for about 2-3 minutes. Then add the ground cumin, ground pepper and vegetable stock cubes. Gently stir until all the ingredients are nicely combined. If you feel as though this mixture is getting too dry, add a little bit of the water in which the cabbage is boiling to the mixture. It is important that the onions, garlic and ginger don’t dry out or burn! Instead, you want the chopped onion to become soft and translucent. After about 5-10 minutes of stirring your onions should be ready.
Drain the cabbage, leaving only a tiny bit of water in the pot. Add the cabbage and extra water to the onion mixture as well as 2 cups of almond milk, nut- or pumpkin seed butter and sugar. Stir and combine everything. Note that the cabbage should just be submerged by the liquid. (At this point add the chili pepper if using.) Cover the pot and let everything boil and simmer over a medium heat for about 25 minutes.
You really want the flavors to intensify and the sauce to thicken through the reduction process. If after 25 minutes the sauce looks too watery, just allow it to reduce a little longer, say for another 5-10 minutes. In turn, if it all looks too dry, don’t be afraid to add some more water.
When this is done, add another cup of almond milk as well as a pinch of dried oregano and allow everything to simmer for another five minutes over a low heat.
When everything is ready, remove the pot from the heat, add the juice of one lime and one lemon and the chopped cilantro leaves, serve and enjoy.
Eat with boiled potatoes or quinoa.

Notes

You can use store-bought almond milk, as we did, or use homemade milk. For a nut-free option, please replace the almond milk with a nut-free milk such as (homemade) seed milk, rice, or oat milk. Please use pumpkin seed butter instead of peanut butter for a peanut/nut free version. We actually like to mix the different butters up in line with the original recipe, using about 4 tablespoons of peanut butter and 3 tablespoons of pumpkin seed butter. But, the choice is yours. Please note that if using pumpkin seed butter only, add an additional tablespoon of sugar. You may also need to reduce the mixture a little bit longer as pumpkin seed butter is runnier and lighter than peanut butter. We usually use white cabbage, but you can also use Savoy cabbage. Again, it's about what works for you.

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Comments:

Red says:

August 25, 2017 at 2:19 pm

To keep as many nutrients as I could get away with, I just cooked the cabbage straight in the nut milk. It\’s cooking now and promising to be very tasty. I wasn\’t sure why you needed to cook the cabbage separately. I also added mushrooms, and they seems to go really well on tasting. Nothing to stop anyone boosting the nutrition by subbing some of the cabbage for kale too.
Raphaelita Montemayor says:

October 16, 2015 at 7:35 am

Wow i like it ! Very healthy.

Comments are closed.

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