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.
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:
This Cabbage Potato Curry is easy to make, super nourishing and a great use of cheap ingredients!
- 1 tablespoon coconut oil (or vegetable or rapeseed oil)
- 1 onion, diced
- 1 cm (1/2 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)
- 1/2 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 (4/5 cup) coconut milk
- Salt + pepper, to taste
- 200 ml (4/5 cup) tinned tomatoes
- Cooked brown or white rice
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*
*Unfortunately it doesn't freeze well as potatoes become mushy when frozen. If you are keen on freezing this curry, I would recommend you substitute the potatoes with sweet potatoes.
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