Braised Cabbage & Lentils with Coconut Curry Recipe

Introduction

This braised cabbage and lentils dish is a comforting, flavorful meal perfect for cozy evenings. With tender napa cabbage, rich coconut milk, and warming red curry paste, it offers a delicious plant-based option that’s both hearty and satisfying.

Ingredients

• 1/2 head napa cabbage, cut lengthwise
• 2 tablespoons avocado oil or other neutral oil
• 2 tablespoons sesame oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons red curry paste
• 1/2 teaspoon ginger powder
• 2 1/2 cups cooked lentils
• 1 (15-ounce) can coconut milk
• 1 cup broth (vegan chicken broth recommended)
• 1 tablespoon low sodium soy sauce or tamari (for gluten-free)
• Cilantro and cooked rice, for serving

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Cut the napa cabbage into quarters, then cut each quarter in half to create 8 shorter wedges.
2. Step 2: 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 and cook about 2-3 minutes per side, until charred. Remove and repeat with remaining wedges.
3. Step 3: In the now-empty pot, heat the sesame oil over medium heat. Add the diced onion, minced garlic, red curry paste, and ginger powder. Cook, stirring frequently, for 2-3 minutes until fragrant and softened.
4. Step 4: Stir in the cooked lentils, coconut milk, broth, and soy sauce. Mix well, then taste and adjust seasoning if needed.
5. Step 5: Gently add the cabbage wedges back into the pot, pressing them into the liquid. Bring to a gentle simmer, then cover and place in the oven for 30 minutes.
6. Step 6: Remove the lid and continue cooking in the oven uncovered for another 30 minutes to allow the flavors to deepen and liquid to reduce slightly.
7. Step 7: Remove from the oven, top with fresh cilantro, and serve warm with cooked rice.

Tips & Variations

• Use tamari instead of soy sauce for a gluten-free version.
• For extra spice, add a pinch of chili flakes along with the red curry paste.
• Try swapping napa cabbage for savoy or green cabbage if needed, but adjust cooking time as those types are denser.
• If you don’t have cooked lentils ready, use 1 cup dried lentils cooked according to package instructions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the dish seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan when using plant-based broth and coconut milk.

What type of lentils work best?

Brown or green lentils work well as they hold their shape during cooking and provide a nice texture.

Braised Cabbage & Lentils with Coconut Curry Recipe

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★★★★★

4.8 from 149 reviews

• Author: Hugo
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A flavorful and comforting braised napa cabbage and lentils dish cooked in a fragrant red curry coconut milk sauce, perfect for a wholesome vegan meal served with rice.

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Ingredients

Scale 1x2x3x

Produce

• 1/2 head napa cabbage, cut lengthwise
• 1 yellow onion, diced
• 3 cloves garlic, minced
• cilantro, for topping

Oils & Sauces

• 2 tablespoons avocado oil or other neutral oil
• 2 tablespoons sesame oil
• 1 tablespoon low sodium soy sauce or tamari (for gluten free)

Spices & Paste

• 3 tablespoons red curry paste
• 1/2 teaspoon ginger powder

Legumes & Grains

• 2 1/2 cups cooked lentils

Liquids

• 1 15-ounce can coconut milk
• 1 cup broth (vegan chicken broth recommended)

Serving Suggestion

• cooked rice, for serving

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Instructions

1. Preheat and Prep Cabbage: Preheat the oven to 350 degrees Fahrenheit. Cut the napa cabbage into quarters lengthwise, then cut each quarter in half so you have eight shorter wedges.
2. Char the Cabbage: Heat the avocado oil in an oven-safe stock pot or cast iron skillet over medium-high heat. Add as many napa cabbage wedges as will fit in the pan without overcrowding. Cook for about 2-3 minutes per side until charred. Remove the charred cabbage and repeat until all wedges are cooked this way.
3. Sauté Aromatics: Using the empty stock pot, heat the sesame oil over medium heat. Add the diced onion, minced garlic, red curry paste, and ginger powder. Stir frequently and cook for 2-3 minutes until fragrant and the mixture is combined.
4. Add Liquids and Lentils: Stir in the cooked lentils, coconut milk, broth, and soy sauce (or tamari). Mix well, taste, and adjust seasonings as needed.
5. Combine and Simmer: Place the charred cabbage wedges back into the pot, gently pressing them into the liquid so they absorb the flavors. Bring the mixture to a gentle simmer.
6. Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 30 minutes covered, then remove the lid and continue cooking uncovered for another 30 minutes to reduce and thicken the sauce.
7. Serve: Remove from the oven, top with fresh cilantro, and serve alongside cooked rice for a complete meal.

Notes

• Use cooked lentils to save time — brown, green, or French lentils work best.
• Adjust the amount of red curry paste based on your spice preference.
• If you don’t have an oven-safe stock pot, use a cast iron skillet to char the cabbage and transfer to a casserole dish for oven braising.
• This dish is vegan and gluten-free when using tamari instead of soy sauce.
• For a creamier texture, use full-fat coconut milk.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion

Keywords: braised cabbage, lentils, red curry, coconut milk, vegan, gluten free, one pot, hearty lunch, dinner