Zucchini and Cabbage Curry

Who would have thought about putting cabbage into this recipe? I have to confess I didn’t, until I bought some local, organic cabbage and started to wonder what I could do with it. The plan was to make a zucchini curry but the cabbage was calling to be added. It compliments the zucchini really well and bulks up the curry too. This curry is so full of goodness. I hope you enjoy it.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people


  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 large zucchini, chopped roughly into large chunks
  • 1 1/2 cups sliced green cabbage
  • 2 cloves garlic, peeled and chopped or minced
  • 2 tsp fresh ginger, peeled and chopped
  • 4-5 fresh tomatoes, roughly chopped
  • 1 tsp cumin powder
  • 1 tbsp garam masala powder
  • 1 tsp turmeric powder
  • 2 tsp curry powder
  • Juice of 1/2 lemon
  • 1/4 cup water
  • 1/4 cup coconut milk


  • Add olive oil to the pan, heat and sauté onion and garlic until soft
  • Add fresh ginger and all the spices and stir on low heat for about 2-3 minutes
  • Add zucchni and cook for about 3-5 minutes, keeping stirring so that nothing sticks to the pan
  • Add cabbage and tomatoes and stir into mixture
  • Simmer on low heat until vegetables start to soften
  • During this time add the water and the coconut milk
  • Finally add the squeezed lemon juice
  • Stir it all together and serve immediately


Serve with brown or white rice, poppadoms and Mrs Balls Chutney as a special treat!
Note: This curry has a little bit of kick to it which took me by surprise! Add more coconut milk or less spices if desired or serve with coconut yogurt.

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