Red Cabbage and Lentil Curry with Ginger
Red Cabbage and Lentil Curry with Ginger
Ingredients
For the Curry
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 1/2 red cabbage, medium head, thinly sliced
- 1 cup brown lentils, rinsed
- 4 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the thinly sliced red cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften.
⏱️ 7 min
- 4
Add the rinsed brown lentils, vegetable broth, curry powder, ground cumin, salt, and black pepper to the pot. Stir to combine all ingredients.
⏱️ 3 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed.
⏱️ 30 min
- 6
Taste and adjust seasoning as needed. If the curry is too thick, add a splash of water or broth. If it's too thin, simmer uncovered for a few more minutes.
⏱️ 2 min
- 7
Ladle the red cabbage and lentil curry into bowls. Garnish generously with fresh chopped cilantro and parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Cabbage and Lentil Curry with Ginger
Ingredients
For the Curry
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 1/2 red cabbage, medium head, thinly sliced
- 1 cup brown lentils, rinsed
- 4 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the thinly sliced red cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften.
⏱️ 7 min - 4
Add the rinsed brown lentils, vegetable broth, curry powder, ground cumin, salt, and black pepper to the pot. Stir to combine all ingredients.
⏱️ 3 min - 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed.
⏱️ 30 min - 6
Taste and adjust seasoning as needed. If the curry is too thick, add a splash of water or broth. If it's too thin, simmer uncovered for a few more minutes.
⏱️ 2 min - 7
Ladle the red cabbage and lentil curry into bowls. Garnish generously with fresh chopped cilantro and parsley before serving.
⏱️ 2 min