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Braised Cabbage and Lentils with Red Curry and Coconut Milk Recipe

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4 from 167 reviews

This flavorful Braised Cabbage & Lentils recipe features tender napa cabbage wedges braised in a rich, aromatic coconut curry sauce with lentils. Combining vibrant Asian-inspired spices, red curry paste, and comforting coconut milk, the dish is cooked slowly in the oven to develop deep flavors, making it a hearty and satisfying vegan main course served best with fragrant rice and fresh cilantro.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 large servings

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)
  • 1 15-ounce can coconut milk
  • 1 cup broth (vegan chicken broth recommended)

To Serve

  • Cooked rice

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for the braising process.
  2. Prepare Cabbage: Cut the napa cabbage into quarters lengthwise, then cut each quarter in half again to create 8 shorter wedges.
  3. Char Cabbage: 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 about 2-3 minutes per side until charred. Remove and repeat with remaining wedges.
  4. Sauté Aromatics: Using the same pot, heat the sesame oil over medium heat. Add diced onion, minced garlic, red curry paste, and ginger powder. Cook for 2-3 minutes while stirring frequently until fragrant and softened.
  5. Add Lentils and Liquids: Stir in cooked lentils, coconut milk, broth, and soy sauce. Mix thoroughly and taste, adjusting seasonings as needed.
  6. Braise Cabbage: Return the charred cabbage wedges to the pot, pressing gently into the liquid. Bring to a gentle simmer, then cover with a lid.
  7. Oven Braising: Place the covered pot in the preheated oven and braise for 30 minutes. Then remove the lid and continue cooking uncovered for another 30 minutes to reduce the sauce and further tenderize the cabbage.
  8. Serve: Remove from oven, garnish with fresh cilantro, and serve hot alongside cooked rice for a comforting meal.

Notes

  • Cook lentils ahead of time if using dry; green or brown lentils work best as they hold shape during cooking.
  • Ensure your stock pot or skillet is oven-safe to avoid damage during oven braising.
  • Adjust curry paste based on your spice preference; red curry paste adds a medium heat and rich flavor.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-inspired
  • Diet: Vegan

Find it online: https://ellarecipe.com/braised-cabbage-and-lentils-with-red-curry-and-coconut-milk-recipe/