Easy Curry Cabbage And Potatoes

This curry cabbage-and-potato dish is cozy, budget-friendly, and packed with nourishing ingredients that truly satisfy.

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I love a simple dish that is not only quick to make but also packs a punch of flavor.

And this curry cabbage and potatoes delivers.

It’s a beautiful example of how simple pantry staples can become deeply flavorful and comforting.

And if love simple well-spiced dishes that are so easy to make, take a look at this spicy chickpea curry with potatoes as well, or this delicious lentil and sweet potato recipe.

Why You’ll Love This curry cabbage and potato Recipe

• You’ll love how hearty and filling this curry cabbage and potato recipe is while still being completely plant-based.

• The potatoes make it naturally satisfying, and the cabbage softens into a tender, slightly sweet base that absorbs all the warming spices.

• It’s rich without feeling heavy, thanks to anti-inflammatory spices like turmeric and ginger.

• This recipe is also approachable and flexible, making it perfect for busy weeknights, meal prep, or stretching your grocery budget without sacrificing nutrition.

And honestly, the leftovers might taste even better the next day.

Ingredients

2 tablespoons olive oil or avocado oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon smoked paprika
½ teaspoon red pepper flakes (optional)
3 medium Yukon gold potatoes, peeled and cubed
4 cups green cabbage, thinly sliced
1 tablespoon tomato paste
1 (14-ounce) can diced tomatoes
1 (13.5-ounce) can full-fat coconut milk
1 cup vegetable broth
Salt and black pepper to taste
Juice of ½ lemon
Fresh cilantro for garnish

Instructions: How to Make This Curry Cabbage And Potato Recipe

Heat the oil in a large skillet or Dutch oven over medium heat.

Add the onion and sauté until soft and translucent, about 5 minutes.

Stir in the garlic and ginger and cook for about 1 minute, until fragrant.

Add the turmeric, cumin, coriander, garam masala, smoked paprika, and red pepper flakes.

Toast the spices for 30 seconds to release their flavor.

Add the cubed potatoes and cabbage, stirring to coat them in the spices. Mix in the tomato paste and cook for another minute.

Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well and bring to a gentle simmer.

Cover and cook for 20 to 25 minutes, or until the potatoes are fork-tender and the cabbage is soft.

Season with salt, black pepper, and a squeeze of fresh lemon juice to brighten everything up.

Garnish with fresh cilantro and serve warm over basmati rice or alongside naan.

Variations and Substitutions

This curry cabbage and potato is versatile, and you can substitute a few ingredients.

You can easily tailor this curry cabbage and potato recipe to what you have on hand.

Sweet potatoes make a lovely substitute for Yukon golds and add a subtle natural sweetness. Red potatoes work well, too, and hold their shape nicely.

For added protein, stir in a can of drained chickpeas or red lentils. If using lentils, add a bit more broth to ensure they cook through.

You can also add spinach or green peas during the final five minutes of cooking for extra color and nutrients.

If you prefer a lighter curry, use light coconut milk, though the texture will be slightly less creamy. Not a fan of coconut milk?

Stir in plain Greek yogurt at the end (off heat) or use cashew cream for a dairy-free alternative.

Serving suggestions

This curry, cabbage and potatoes go well with rice. Either basmati or jasmine rice works well. I also love to serve it with chapati, or roti.

You can find these in your local Indian storesif you are not able to make them.

Storage Tips for Curry Cabbage Potato

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making this an excellent meal prep option.

To freeze, allow the curry to cool completely before transferring to freezer-safe containers. Freeze for up to 2 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to loosen the sauce.

If you enjoy building meals that support overall wellness while still feeling comforting and satisfying, this cabbage potato curry is one you’ll want to keep in regular rotation.

I hope you make this delicious cabbage and potato curry.