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Home » Recipes » Recipes

Cabbage Potato Curry (Vegan + GF)

Last updated - July 14, 2021; Published - January 28, 2018 By Rhian Williams 6 Comments

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This Cabbage Potato Curry is:

  • easy to make
  • super nourishing
  • a great use of cheap ingredients!

Cabbage Potato Curry (Vegan + GF)

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.

Cabbage Potato Curry (Vegan + GF)

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.

Cabbage Potato Curry (Vegan + GF)

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.

Cabbage Potato Curry (Vegan + GF)

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)

Cabbage Potato Curry (Vegan + GF)

This Cabbage Potato Curry is easy to make, super nourishing and a great use of cheap ingredients!
4.43 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: cabbage potato curry, vegan cabbage potato curry
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 179kcal
Author: Rhian Williams

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 (â…˜ cup) coconut milk
  • Salt + pepper, to taste
  • 200 ml (â…˜ 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

*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.
Nutrition Facts
Cabbage Potato Curry (Vegan + GF)
Amount Per Serving
Calories 179
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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.

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    Recipe Rating




  1. Hermione

    May 02, 2018 at 9:11 pm

    5 stars
    Made this for dinner and turned out nicely - added chickpeas!

    Reply
    • Rhian Williams

      May 02, 2018 at 9:59 pm

      Thank you!

  2. Kelly

    March 17, 2020 at 7:53 pm

    5 stars
    Wonderful!

    Reply
    • Rhian Williams

      March 17, 2020 at 8:18 pm

      Thank you so much!

  3. Samantha

    October 01, 2020 at 10:09 am

    If I'm using my own homemade vegetable stock, how many cups????

    Looks DELI-cous!

    Reply
    • Rhian Williams

      October 01, 2020 at 7:13 pm

      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.

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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