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This one-pot cabbage and lentil dish turns basic ingredients into an amazing coconut curry creation. As it cooks, the napa cabbage gets super soft while soaking up the tasty red curry coconut sauce, and the lentils add substance and protein. You'll get a complete meal with incredible taste without much work.
I stumbled on this dish during a freezing winter stretch when I needed something warm and comforting. The first time I cooked it, the smell was so good my next-door neighbor sent me a message asking what was cooking in my kitchen.
What You'll Need
- Napa cabbage: Gives a soft sweetness you won't get from normal cabbage. Go for ones with tight heads and fresh leaves.
- Yellow onion and garlic: Form the flavor foundation needed for depth.
- Red curry paste: Packs tons of flavor without needing loads of separate spices. Thai brands work best for real flavor.
- Coconut milk: Makes everything rich and smooth, perfectly covering the lentils and cabbage.
- Precooked lentils: Cut down your cooking time but keep all the taste. They soak up curry sauce while staying firm.
- Sesame oil: Brings a toasty richness that makes the whole dish better.
- Soy sauce: Adds that deep savory kick that makes food more satisfying.
How to Make It
- Trim the cabbage:
- Slice the napa cabbage into easy-to-handle chunks. Try cutting half a head into 8 smaller sections for easier eating. Don't stress if pieces fall apart during cooking—they'll still be yummy.
- Brown the cabbage:
- Warm avocado oil in an oven-safe pot over medium-high heat and cook cabbage pieces until they get nice brown marks on both sides, roughly 2–3 minutes each side. Work in small batches so they don't crowd. This step adds tons of flavor you can't get from just boiling.
- Start the curry mix:
- Pour sesame oil into the empty pot with onion, garlic, curry paste, and ginger. Cook just 2–3 minutes, always stirring so nothing burns. This quick cooking releases flavors without overdoing it.
- Mix and cook:
- Toss in the ready-made lentils, coconut milk, broth, and soy sauce, mixing to blend everything. Put the browned cabbage back in, pushing it gently into the liquid. This helps everything cook evenly and soak up flavor.
- Finish in the oven:
- Cover and bake at 350°F for 30 minutes, then take the lid off and cook another 30 minutes. This two-part method first helps the cabbage get tender, then lets the sauce thicken as it cooks uncovered.
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That red curry paste really does the trick here. I always keep some in my fridge because it can turn basic stuff into something special right away. My family wasn't sure about eating cabbage as a main dish until they tried this—now they ask for it all the time.
Prep Ahead Options
This meal actually gets tastier over time as the flavors blend together. You can make it up to two days before eating and just warm it up on the stove, adding a bit of broth if needed. Extras will stay good in a sealed container in your fridge for about 4 days. The coconut milk might harden a bit when cold but will get creamy again when heated.
What to Serve With It
The dish goes well with rice, which is great for sopping up that tasty sauce, but there are other good matches too. Try it with warm naan bread for dipping, or on top of cauliflower rice if you want fewer carbs. Some quick pickled veggies on the side add a bright, tangy contrast that balances the rich coconut curry.
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Swap-Out Options
If you can't find napa cabbage, try savoy cabbage instead since it's got a similar soft texture. Regular green cabbage works too but might need to cook a bit longer. For lentils, any type is fine, though green or brown ones keep their shape better than red ones. Not into red curry? Yellow curry paste is a milder choice with more turmeric flavors.
Frequently Asked Questions
- → Can I try a different kind of cabbage?
Sure, you can swap in savoy or green cabbage, though they might have a firmer texture compared to Napa cabbage.
- → If I don’t have red curry paste, what else can I use?
You can go for yellow or green curry paste. The flavors may shift slightly, but they’ll still taste delicious.
- → Can I prep this meal in advance?
Absolutely! Prepare it the day before and let the flavors come together. Just gently heat it up before serving to keep the texture just right.
- → Is this meal safe for someone on a gluten-free diet?
Yes, swap soy sauce for gluten-free tamari, and you're good to go.
- → What sides pair well with this dish?
Fluffy steamed rice or quinoa works wonderfully to soak up the creamy curry sauce.