Curried Cashew and Red Cabbage Stir-Fry


Colorful and delicious with an Asian flair, this curried cashew and red cabbage stir-fry will become a family favorite. Plus:  F&W's Guide to Cooking with Vegetables 

Curried Cashew and Red Cabbage Stir-Fry
Photo: © Todd Porter & Diane Cu
Total Time:
20 mins


  • 2 tablespoons extra-virgin olive oil

  • 1/2 medium onion, sliced

  • 2 cloves garlic, minced or crushed

  • 6 cups sliced red cabbage

  • 1 large carrot, grated

  • 2 teaspoons soy sauce

  • 1/2 teaspoon sesame seed oil

  • 1 teaspoon curry powder

  • 1/2 teaspoon kosher salt

  • Fresh cracked black pepper, to taste

  • 1/2 cup toasted cashews

  • 1/4 cup chopped fresh cilantro


  1. Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.

  2. Add the garlic, cabbage and carrots and stir occasionally until the cabbage is tender, 3 to 5 minutes.

  3. Stir in the soy sauce, sesame seed oil and curry powder. Cook until heated through. Season with salt and pepper if desired.

  4. Toss with cashews and cilantro and serve warm.

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