Indian Cabbage & Potato Curry

This Indian cabbage & potato curry recipe is a real treat! Spices give it a unique taste.

It’s an excellent side dish. To make it a main meal, add 2 cups of chickpeas to the recipe.

Prep : 15 min

Cooking : 30 min

Servings : 4

Ingredients

• 1 Tbsp (15 ml) coconut oil

• 1 tsp (5 ml) cumin seeds

• 1 tsp (5 ml) mustard seeds

• 1 onion, finely sliced

• ¼ tsp (1 ml) garlic powder

• ¼ tsp (1 ml) chili powder

• ½ tsp (2.5 ml) ground turmeric

• 1 tsp (5 ml) ground coriander

• 1 lb (454 g) gold potatoes, diced into ½” cubes (unpeeled unless they have thick skins)

• ½ small head green cabbage, cored and sliced (14 ounces / 400 g)

• ¾ cup (190 ml) fresh tomatoes, diced

• ½ cup (125 ml) water

• 1 can (400 ml) coconut milk

• ¼ cup (60 ml) fresh cilantro, roughly chopped

• Salt & pepper, to taste

• Optional : 2 cups (500 ml) chickpeas (can or cooked)

Preparation

1. Heat the coconut oil in a large skillet over a medium heat.

2. Add the cumin and mustard seeds and cook for 1-2 minutes.

3. Add the onions and cook for a further 2 minutes.

4. Stir in the garlic powder, chili powder, turmeric and coriander and cook for 1 minute.

5. Add the potatoes, cabbage, tomatoes, water, coconut milk, cilantro (keep some for presentation), salt and pepper (and chickpeas). Stir well, bring to the boil and simmer on a low heat for around 25 minutes, until potatoes are soft enough to gently pierce with a fork

6. Serve alongside rice if desired. Leftovers are delicious reheated, but unfortunately it doesn't freeze well.

Recipe inspired by The Wholesome Fork (https://www.thewholesomefork.com/2017/08/18/indian-cabbage-potato-curry-vegan/) and Rhian’s recipes (https://www.rhiansrecipes.com/cabbage-potato-curry-vegan-gf/)