Curry Cabbage And Potato Recipe
A cozy, plant-based cabbage potato curry simmered in warming spices, tomatoes, and creamy coconut milk. Hearty, budget-friendly, and naturally anti-inflammatory, this comforting one-pot meal is perfect for weeknights and tastes even better the next day.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 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
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.