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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
