Braised Cabbage & Lentils with Coconut Curry Recipe
Introduction
This Braised Cabbage & Lentils dish is a comforting and flavorful meal that combines tender napa cabbage with hearty lentils in a fragrant red curry coconut broth. It’s perfect for a cozy dinner and pairs beautifully with steamed rice.
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 (see notes)
- 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, for garnish
- Cooked rice, for serving
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Cut the napa cabbage in quarters, then cut each quarter in half so you have eight shorter wedges.
- 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 fit comfortably and cook until charred on both sides, about 2-3 minutes per side. Remove and repeat with remaining wedges.
- Step 3: In the same pot, heat the sesame oil over medium heat. Add the onion, garlic, red curry paste, and ginger powder. Cook for 2-3 minutes, stirring frequently, until fragrant and softened.
- Step 4: Add cooked lentils, coconut milk, broth, and soy sauce. Stir to combine, taste, and adjust seasoning as needed.
- Step 5: Return the cabbage wedges to the pot, gently pressing them into the liquid. Bring to a gentle simmer, cover, and place in the oven for 30 minutes.
- Step 6: Remove the lid and continue cooking in the oven uncovered for another 30 minutes.
- Step 7: Remove from oven, garnish with fresh cilantro, and serve with cooked rice.
Tips & Variations
- For a gluten-free option, use tamari instead of soy sauce.
- If you don’t have cooked lentils on hand, canned lentils can be rinsed and used as a quick alternative.
- Try adding a squeeze of lime or a sprinkle of chili flakes for an extra layer of brightness and heat.
- Use any neutral oil you prefer if avocado oil is unavailable.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the mixture seems thick. This dish also freezes well—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cabbage for this recipe?
Yes, you can substitute napa cabbage with green or savoy cabbage, but cooking times may vary slightly due to differences in texture.
How do I cook lentils for this dish?
Rinse the lentils, then simmer them in water or broth for about 20-25 minutes until tender but not mushy. Drain any excess liquid before adding to the recipe.
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Braised Cabbage & Lentils with Coconut Curry Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Braised Cabbage & Lentils recipe features tender napa cabbage charred to perfection and simmered in a flavorful red curry coconut sauce with lentils. Infused with garlic, ginger, and sesame oil, this comforting dish is a delicious vegan, gluten-free option that pairs beautifully with rice for a hearty meal.
Ingredients
Vegetables & Aromatics
- 1/2 head napa cabbage, cut lengthwise
- 1 yellow onion, diced
- 3 cloves garlic, minced
- cilantro, for garnish
Oils & Seasonings
- 2 tablespoons avocado oil or other neutral oil
- 2 tablespoons sesame oil
- 3 tablespoons red curry paste
- 1/2 teaspoon ginger powder
- 1 tablespoon low sodium soy sauce or tamari (for gluten-free)
Lentils & Liquids
- 2 1/2 cups cooked lentils (see notes for cooking)
- 1 15-ounce can coconut milk
- 1 cup broth (vegan chicken broth recommended)
Serving
- Cooked rice, for serving
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for braising the cabbage and lentils.
- Prepare Cabbage: Cut the napa cabbage into quarters, then cut each quarter in half lengthwise, resulting in 8 shorter wedges. This size helps them char evenly and fit well in the cooking pot.
- Char the Cabbage: Heat the avocado oil in an oven-safe stock pot or cast iron skillet over medium-high heat. Place as many cabbage wedges as fit in the pan and cook until both sides are nicely charred, about 2-3 minutes per side. Remove and repeat with the remaining wedges.
- Sauté Aromatics and Paste: In the empty pot, heat sesame oil over medium heat. Add diced onion, minced garlic, red curry paste, and ginger powder. Cook, stirring frequently, for 2-3 minutes until fragrant and softened.
- Add Lentils and Liquids: Stir in the cooked lentils, coconut milk, vegan chicken broth, and soy sauce. Mix everything well and taste; adjust seasoning as desired.
- Add Cabbage and Simmer: Place the charred cabbage wedges back into the pot, gently pressing them into the liquid so they absorb the flavors. Bring to a gentle simmer on the stovetop.
- Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 30 minutes, then remove the lid and continue cooking uncovered for an additional 30 minutes to thicken the sauce and fully braise the cabbage.
- Serve: Remove the pot from the oven, top the dish with fresh cilantro, and serve warm with cooked rice for a wholesome meal.
Notes
- You can cook lentils ahead of time or use canned lentils after draining and rinsing them to save time.
- Using an oven-safe pot or cast iron skillet is essential to transfer directly to the oven for braising.
- Adjust the level of red curry paste based on your desired spice level.
- This recipe is naturally vegan and gluten-free when using tamari or gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: braised cabbage, lentils, red curry, vegan, gluten-free, coconut milk, asian cuisine, healthy, one-pot meal
