Roasted Indian Cabbage with Coconut, Curry Leaves, and Peanuts Recipe
This Indian Cabbage recipe is a flavorful and nutritious roasted vegetable dish featuring shredded cabbage and carrots tossed with aromatic spices and herbs. Roasted to perfection in the oven, the cabbage becomes tender and slightly caramelized, enhanced by fresh grated coconut, cilantro, and a tangy lemon juice finish. Finished with a crunchy topping of crushed peanuts or sesame seeds, this dish pairs wonderfully with rice for a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Spices and Seasonings
- 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
Vegetables
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 8–10 curry leaves
- ¼ cup chopped shallots (or onions)
Garnishes
- ¼ cup fresh grated coconut
- 2 tablespoons chopped cilantro
- Lemon juice, as per taste
- 4 tablespoons crushed peanuts (or roasted sesame seeds)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully preheat before roasting the vegetables to ensure even cooking.
- Prepare the seasoning mixture: In a large bowl, combine the peanut oil, grated ginger, chopped green chilies, cumin seeds, turmeric powder, red pepper flakes, and salt. Mix thoroughly to create a flavorful spice blend.
- Add the vegetables: Add the shredded cabbage, shredded carrots, curry leaves, and chopped shallots to the bowl with the seasoning mixture. Toss everything well so all pieces are evenly coated with the spices and oil.
- Spread and roast: Line a baking sheet with parchment paper. Spread the seasoned vegetable mixture evenly on the sheet. Place it in the preheated oven and roast for 20-25 minutes, stirring halfway through, until the cabbage is tender and slightly caramelized around the edges.
- Finish with garnishes: Remove the roasted vegetables from the oven. Sprinkle fresh grated coconut, chopped cilantro, and lemon juice over the top. Toss gently to combine the fresh garnishes with the warm vegetables.
- Serve: Transfer the dish to a serving plate. Top with crushed peanuts or roasted sesame seeds for added crunch and flavor. Serve hot alongside rice for a delicious meal.
Notes
- You can substitute sesame oil for peanut oil for a slightly different flavor profile.
- Removing the seeds from the green chilies reduces the heat, making the dish more mild.
- Fresh grated coconut is preferred for authentic taste, but frozen grated coconut can be used if fresh is unavailable.
- This dish pairs well with plain basmati rice or as a side to lentil dal.
- For a nuttier crunch, try roasted sesame seeds instead of peanuts.
Keywords: Indian cabbage recipe, roasted cabbage, spiced cabbage side dish, Indian vegetable roast, healthy Indian side, roasted cabbage and carrots
