If you’re looking for a lunch that will help you lose weight, taste amazing, and leave you feeling full, then my super easy one-pot Jamaican cabbage curry is for you! This delicious dish comes together in just 30 minutes and in 1 pot so it is very easy to make AND clean up! As with any whole food recipe, it is full of fiber, antioxidants, and immune-boosting ingredients. Did I mention it is delicious?! My almost one-year-old could not stop eating it! Coconut milk makes this curry jump out of your bowl and thanks to some unsweetened raisins, it has the perfect combination of sweet and salty! So let’s dive into the details!
Health Benefits of Cabbage
What’s not to love about cabbage when you get vitamin c, a and k, folate, fiber, magnesium, and potassium to mention just a few. It also helps with inflammation (swelling) in your body. An interesting fact I learned from this article is that cabbage juice can help stomach ulcers heal! What an amazing vegetable! Chop it up, throw it all in the instant pot, and saute for 15 minutes in some water or veggie broth. Don’t forget your aromatics which we’ll discuss next!
Garlic, Onions, and Bell Peppers
As with all good curries, you need the tried and true aromatics so this dish is not complete without the garlic, onions, and bell peppers. Chop them up, and toss with the cabbage. I wasn’t joking when I said this lunch was very easy to make! As a busy Mama to 3 littles, I need easy and fast meals! You’re welcome 🙂 Fun fact: Onions and garlic are both antiviral, antibacterial, and antifungal fighters so they are great for boosting your immune system! We eat this combo at least twice a day and are fortunate to hardly ever get sick!
Mushrooms and Broccoli
Mushrooms are the vegan’s meat replacement and you are getting so many more benefits! Mushrooms are high in fiber, protein, B vitamins, and selenium (an antioxidant that helps to protect your cells from damage). Broccoli is amazing for you as well with its high fiber content being excellent for maintaining a healthy weight (to find out more great foods for weight loss, check out my latest blog post here). I add the broccoli last in this cabbage curry so it is not as well cooked to have more texture. I sauteed that for only 8 minutes.
Brown Rice
I love meal prepping with brown rice because I can make a huge amount on the weekend and then scoop out what I need during the week! (Thank you Instantpot!) If you don’t have an Instantpot, you need to get one and you can do so here ) Brown rice is a delicious and versatile whole grain you can use to add bulk to your soups or stews, in your salads or veggie meatballs. I just used some Jamaican Curry seasoning this time and it was super easy and tasty! If you don’t have time to make the rice, you can get it all-ready-made here.
Coconut Milk and Spices
As with most of my soups and stews, I like to use full-fat coconut milk! It is rich and creamy so if you’re trying to lose weight don’t use it in excess but that being said, it is the good kind of fat you want in your diet. You use one full can in this recipe. For spices, you can use salt, ground black pepper, Jamaican curry powder, 2 bay leaves, and sweet paprika. Very easy!
Conclusion
This crunchy cabbage curry is very quick and easy to make with simple ingredients on hand, in one pot, and in less than one hour! My kids and husband loved it and those I’ve had sample it loved it as well so I can’t wait to hear how much you do too! Be sure to leave me a comment below and a rating! I’ll see you in the kitchen!
*As an Amazon Associate, I earn on qualified purchases. Thank you for your support!
Super Easy One Pot Jamaican Cabbage Curry
Equipment
- 6qt Instant Pot
Ingredients
Spices
- 1 tsp salt and to taste
- 1/2 tsp ground black pepper
- 1 tsp Jamaican Curry Powder
- 2 bay leaves
- 1/2 tsp smoked paprika
Vegetables
- 1 head green cabbage chopped
- 1 large yellow onion diced
- 6 cloves of garlic minced
- 8 oz mushrooms diced
- 1 large bell pepper or 5 mini bell peppers diced
- 2 heads fresh broccoli into chunks
Other
- 3 cups cooked brown rice
- 1 13.5oz can of full fat coconut milk
- 1/2 cup water or vegetable broth
- 1 cup unsweetened raisins
Brown Rice
- 3 cups dry brown rice
- 1 tbsp Jamaican Curry Powder
- 1/2 tsp Garam Masala
- 1 large pot of water To cook rice on the stovetop it is 1 cup of dry rice to 8 cups of water however I do not have a pot big enough to hold that much so I've always just filled my pot as high as I can and added the rice. It has cooked perfectly every time. You basically want to cook the rice as you would pasta.
Instructions
- Add water or broth to the instant pot. Press the saute option, and add cabbage, onions, garlic, and mushrooms to the pot. Stir occasionally for 15 minutes until the veggies are tender.
- At this point, you will need to press the Saute option again, and it will heat for an additional 15 minutes. Add in the remaining veggies and spices and stir well to combine.
- Saute for 5-10 minutes depending on how well cooked you want your broccoli and peppers. I prefer mine to have more crunch so 8 minutes was right for me. Once they are tender to your liking, press the Cancel button on your instant pot.
- Pour in the coconut milk, raisins, and rice. Stir well. Enjoy!
Instructions for making brown rice on stovetop
- Bring a large pot of water to a boil.
- Rinse 3 cups of rice with cold water for about a minute. Add to boiling water and return to a boil.
- Cook uncovered on medium to low heat for 22 minutes.
- Strain the rice and then return it to the pot. Add in the spices and stir well to coat. Cover and let it rest for 10 minutes.