Cabbage and lentil curry is a hearty and flavorful dish inspired by Indian cuisine. This one-pot meal combines tender cabbage, protein-packed lentils, and a fragrant blend of spices to create a comforting and wholesome dish perfect for any meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 2 cups green cabbage, shredded
• 1 cup red lentils, rinsed and drained
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon red chili powder (adjust to taste)
• 2 cups vegetable stock or water
• 1 cup canned diced tomatoes
• Salt and black pepper, to taste
• 1/4 cup coconut milk (optional, for creaminess)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Base:
   Heat the vegetable oil in a large pot over medium heat. Add mustard seeds and cumin seeds, cooking until they start to pop. Add the onion, garlic, and ginger, and sauté until softened and fragrant, about 3–5 minutes.
2. Add the Spices:
   Stir in turmeric, coriander, cinnamon, and chili powder. Cook for 1 minute to toast the spices.
3. Cook the Lentils and Cabbage:
   Add the lentils, shredded cabbage, diced tomatoes, and vegetable stock. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the cabbage is soft.
4. Finish the Curry:
   Stir in coconut milk (if using) for a creamy texture. Adjust seasoning with salt and black pepper.
5. Serve:
   Garnish with fresh cilantro and serve hot with steamed rice, naan, or flatbread.