Braised Cabbage & Lentils Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 head napa cabbage, cut into 8 wedges
02 -
2 tablespoons avocado oil (or other neutral oil)
03 -
2 tablespoons sesame oil
04 -
1 yellow onion, diced
05 -
3 cloves garlic, minced
06 -
3 tablespoons red curry paste
07 -
1/2 teaspoon ginger powder
08 -
2 1/2 cups cooked lentils
09 -
1 15-ounce can of coconut milk
10 -
1 cup vegan chicken broth
11 -
1 tablespoon low-sodium soy sauce or tamari (gluten-free option)
→ Optional for Serving
12 -
Cilantro
13 -
Cooked rice
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
Cut the napa cabbage into quarters and then each quarter in half, resulting in 8 wedges. Some pieces may separate; this is okay.
03 -
Heat the avocado oil in an oven-safe stock pot or cast iron skillet over medium-high heat. Add as many cabbage wedges as will fit in the pot and char on both sides (2–3 minutes per side). Remove and repeat with remaining wedges.
04 -
In the same pot, heat sesame oil over medium heat. Add onion, garlic, red curry paste, and ginger powder. Stir and cook for 2–3 minutes.
05 -
Add the cooked lentils, coconut milk, broth, and soy sauce to the pot. Stir to combine. Taste and adjust seasoning if necessary.
06 -
Return the cabbage wedges to the pot and press them gently into the liquid. Bring to a gentle simmer.
07 -
Cover the pot and bake in the preheated oven for 30 minutes. Remove the lid and bake for an additional 30 minutes.
08 -
Remove from the oven, top with cilantro, and serve with cooked rice.
# Notes:
01 -
Cutting the cabbage into smaller wedges makes it easier to eat, but loose pieces may separate during cooking.
02 -
Using pre-cooked brown lentils prevents them from absorbing all the liquid while cooking.