This Cabbage Potato Curry is:
- easy to make
- super nourishing
- a great use of cheap ingredients!
In theory, cabbage is a wonderful vegetable: it’s cheap, really healthy, and pretty effortless to cook. In practice, however, it does need a little help in the taste department. So, I got thinking about different ways I could use it.
I decided to throw it in a fragrant, spicy curry infused with smoky paprika, cheerful turmeric, earthy cumin, fragrant coriander, creamy coconut and sweet tomatoes.
Potatoes make another cheap, healthy and effortless addition, and work well to soak up the kaleidoscopic flavours of the curry. If you’re not into potatoes you could substitute them with sweet potatoes.
For extra protein, you could add some tofu, chickpeas, green peas or cashew nuts.
This curry is good for batch cooking and meal prep as it keeps well in the fridge for up to a few days, and makes a nice packed lunch as long as you have somewhere to heat it up!
Unfortunately, it doesn’t freeze well as potatoes become mushy when frozen and defrosted. If you would like to freeze this curry, I would recommend substituting the potatoes with sweet potatoes.
If you’re into curries, check out my:
- Chickpea Sweet Potato Peanut Curry
- Chickpea Pumpkin Biryani
- Japanese Curry
- Vegan Chickpea Pumpkin Curry
- Thai Green Curry Rice Soup
- Tofu Satay Curry
- Thai Green Curry Rice
- Pumpkin Curry Soup
- Potato Pea Curry
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Cabbage Potato Curry:
measuring jug
Cabbage Potato Curry (Vegan + GF)
Ingredients
- 1 tablespoon coconut oil (or vegetable or rapeseed oil)
- 1 onion, diced
- 1 cm (½ inch) ginger, minced
- 2 garlic cloves, minced
- 1 heaped teaspoon curry powder, to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon garam masala
- 1 kg (35oz) potatoes, peeled and diced (or sub sweet potatoes)
- ½ small cabbage, chopped into small pieces (or sub collard greens or kale)
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Handful of fresh coriander (cilantro), roughly chopped
- 200 ml (⅘ cup) coconut milk
- Salt + pepper, to taste
- 200 ml (⅘ cup) tinned tomatoes
To serve (optional):
- Cooked brown or white rice
Instructions
- Heat up the oil in a large pan and add onion, ginger and garlic once hot
- Fry for around 10 minutes until soft
- Add curry powder, cumin, turmeric, paprika and garam masala, and fry for a minute until fragrant
- Add the potatoes, cabbage, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover
- Bring to the boil and simmer on a low heat for around 15 minutes, until potatoes are soft enough to gently pierce with a fork
- Add tinned tomatoes and continue to cook for another 10 minutes
- Serve alongside rice if desired
- Leftovers are delicious reheated - see notes for freezing*
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Hermione
Made this for dinner and turned out nicely – added chickpeas!
Rhian Williams
Thank you!
Kelly
Wonderful!
Rhian Williams
Thank you so much!
Samantha
If I’m using my own homemade vegetable stock, how many cups????
Looks DELI-cous!
Rhian Williams
Thank you! I haven’t measured this out but you won’t need very much, as there’s already the coconut milk and tinned tomatoes. I’d say around 1/2 cup probably.