Cabbage Potato Curry (Vegan + GF)
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Cabbage Potato Curry (Vegan + GF)

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

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

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

Calories: 179kcal