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My Pointed cabbage curry with coconut milk is full of good ingredients, is easy to prepare and is enjoyed by the whole family. I’ll explain to you here in my recipe how easy it is to prepare the pointed cabbage curry in a vegetarian and delicious way.

The ingredients for your pointed cabbage curry
Currys are a popular lunch or dinner in our family. My latest variation: this creamy pointed cabbage curry with coconut milk. The ingredients for this are quickly assembled and mostly come from stock. What it needs are:
- Pointed cabbage: In fact, pointed cabbage can already be bought in the summer months. From May onwards the vegetables grow regionally and seasonally.
- sweet potato: We really enjoy eating sweet potatoes in curry, so they shouldn’t be missing here. It also goes great with cabbage vegetables.
- Onion and Garlic: This duo provides spice and aroma. I use a vegetable onion and fresh garlic.
- Coconut oil: I fry the vegetables in it. If you want, you can also use rapeseed or sunflower oil.
- Yellow curry paste: This is the mildest version of curry pastes. Perfect if children eat with you. If you like it spicier, you can of course use another variety.
- Vegetable broth and coconut milk: I use this to deglaze the vegetables and let them simmer. I like to use homemade vegetable broth and creamy coconut milk.
- Red lentils: This variety cooks particularly quickly, fills you up and is full of good ingredients. If you want to know more about the nutritional values and calories of lentils, skip ahead one article.
- Lime juice: I use this to refine the curry at the end. The acid brings a fresh note to the dish.
- coriander: We really like coriander as a topping. Not your case? Then just leave it out.


Prepare pointed cabbage curry vegetarian
I prefer to prepare the pointed cabbage curry vegetarian. This is how we like it best. Pointed cabbage, sweet potatoes and lentils keep you full for a long time and are full of good ingredients. I’ll show you how quickly the curry simmers on the stove in 3 simple steps. As always, you can find the exact quantities further down in my recipe card.
- Prepare vegetables. Finely chop the onion and garlic. Cut the sweet potato and pointed cabbage into small pieces. We will explain to you in our article how pointed cabbage can be cleaned and prepared.
- Fry vegetables. Onion, garlic and vegetables are allowed to fry briefly and are then mixed with the curry paste.
- Deglaze the curry and let it simmer. The whole thing is deglazed with vegetable broth and coconut milk. Just add the lentils – now the curry just has to simmer until everything is cooked through.
We like to combine the curry with rice or naan bread. If you like, you can also eat it without a side dish.

5 reasons for pointed cabbage curry with coconut milk
The start of the season for pointed cabbage is reason enough to try out the delicious curry straight away. Even more good reasons are these:
- The curry is healthy and full of good ingredients
- Very easy to prepare
- It is filling, but can optionally be eaten with a side dish.
- It’s easy to prepare and warm up the next day
- The whole family enjoys it
Have fun cooking and enjoy it! I look forward to your feedback on the pointed cabbage curry in the comments.



Pointed cabbage curry with coconut milk
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My recipe for pointed cabbage curry is vegetarian and creamy thanks to coconut milk. The nice thing: It’s full of good ingredients, easy to prepare and enjoyed by the whole family.
preparation 30 minutes Min.
Total time 30 minutes Min.
Halve the pointed cabbage and remove the stalk. Cut the cabbage into strips. Peel and dice the sweet potato. Finely chop the onion and garlic.
Heat coconut oil in a large pan and sauté onions and garlic. Add pointed cabbage and sweet potatoes and fry for 5 minutes. Fold in the curry paste.
Deglaze everything with vegetable broth and coconut milk and fold in the red lentils. Simmer over medium heat for 15-20 minutes until the lentils are soft. Season with lime juice and serve with coriander.
Rice or naan bread goes well with this.
Calories: 387kcal | Carbohydrates: 43G | Protein: 10G | Fat: 21G
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Your Steffi