Dinner

Roasted Indian Cabbage with Coconut, Curry Leaves, and Peanuts Recipe

Name: Roasted Indian Cabbage with Coconut, Curry Leaves, and Peanuts Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 3 tablespoons peanut oil (or sesame oil); 1 inch ginger, grated (about 2 teaspoons); 1 tablespoon chopped green chilies (seeds removed to lower heat); 1 teaspoon cumin seeds; ½ teaspoon turmeric powder; ½ teaspoon red pepper flakes (or ¼ teaspoon cayenne pepper); Salt, to taste; ½ teaspoon mustard seeds; 4 cups shredded cabbage; 1 cup shredded carrots; 8-10 curry leaves; ¼ cup chopped shallots (or onions); ¼ cup fresh grated coconut; 2 tablespoons chopped cilantro; Lemon juice, as per taste; 4 tablespoons crushed peanuts (or roasted sesame seeds)

ByMaya bella February 21, 2026February 21, 2026

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Introduction

This Indian Cabbage recipe offers a deliciously spiced way to enjoy tender roasted cabbage with a blend of warming spices and fresh ingredients. Perfect as a side dish, it combines fragrant curry leaves, crunchy peanuts, and a touch of lemon for brightness.

A close-up image of a cooked mixed vegetable dish served on a white plate, placed on a white marbled surface. The dish has a base of soft, sautéed light yellow cabbage pieces mixed with thin orange carrot strips, scattered with finely chopped green herbs. On top, there are white grated bits, likely coconut, adding texture and contrast. The cabbage looks tender with some crispy edges, and the carrots are thin and fresh-looking. Small green leaves are visible throughout, giving the dish a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons peanut oil (or sesame oil)
1 inch ginger, grated (about 2 teaspoons)
1 tablespoon chopped green chilies (seeds removed to lower heat)
1 teaspoon cumin seeds
½ teaspoon turmeric
½ teaspoon red pepper flakes (or ¼ teaspoon cayenne pepper)
Salt, to taste
4 cups shredded cabbage
1 cup shredded carrots
8-10 curry leaves
¼ cup fresh grated coconut
2 tablespoons chopped cilantro
Lemon juice, to taste
½ teaspoon mustard seeds
¼ cup chopped shallots (or onions)
4 tablespoons crushed peanuts (or roasted sesame seeds)

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a large bowl, combine peanut oil, grated ginger, chopped green chilies, cumin seeds, turmeric, red pepper flakes, and salt. Stir well to create the seasoning mix.
Step 3: Add shredded cabbage, shredded carrots, and curry leaves to the bowl. Toss everything together to coat the vegetables evenly with the seasoning.
Step 4: Spread the seasoned vegetable mixture evenly on a parchment paper-lined baking sheet.
Step 5: Roast in the preheated oven for 20-25 minutes, stirring halfway through. The cabbage should become tender and slightly caramelized around the edges.
Step 6: Remove from the oven and sprinkle fresh grated coconut, chopped cilantro, and a squeeze of lemon juice over the roasted vegetables. Toss gently to combine.
Step 7: Transfer to a serving dish and garnish with crushed peanuts or roasted sesame seeds for added crunch and flavor. Serve hot with rice.

Tips & Variations

Use sesame oil for a more authentic, nutty flavor in place of peanut oil.
Adjust green chilies and red pepper flakes to control the spice level to your preference.
For added texture, toast the peanuts or sesame seeds before crushing.
If fresh grated coconut is unavailable, unsweetened desiccated coconut can be used as a substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The dish may lose some crispness after refrigeration but will still taste delicious.