Cabbage And Potato Curry

This Indian Cabbage Curry is a combination of creamy coconut milk, tender green cabbage, and fresh herbs creating a dish that is both rich and flavorful.

It's super easy to prepare and takes only 30 minutes to cook.

A copper bowl is with cabbage curry along with chapati.

This recipe uses simple pantry ingredients, yet delivers bold flavor. If you enjoy creamy plant-based curries, you will also love my restaurant-style tofu butter masala curry, which has a similar rich gravy.

Looking for more vegetable-based dinners? Try this easy zucchini curry with Indian spices or my sweet corn curry in coconut milk for another quick and satisfying meal.

Quick Look: Cabbage And Potato Curry

✅ Recipe Name: Cabbage And Potato Curry
🕒 Ready In: 35 minutes
👪 Serves: 4
🍽 Calories: 142 per serving (estimated)
🥣 Main Ingredients: Cabbage, potato, Peas, Curry powder
📖 Dietary Info: Vegan; gluten-free;oil-optional
👌 Difficulty: Easy - one pot, Indian flavors, minimal prep

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Quick Look: Cabbage And Potato Curry
Why You Will Love This Recipe
Key Ingredients
How to Make Cabbage and Potato Curry
Serving Suggestions
Uma's Tips
Cabbage And Potato Curry Recipe FAQ's
More Indian Vegan Curry Recipes
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📖 Recipe
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Why You Will Love This Recipe

Quick weeknight dinner - Cabbage cooks faster than most vegetables, so this curry comes together in about 30 minutes without using a pressure cooker.
Simple pantry ingredients - No complicated steps or hard-to-find items. Just everyday spices, coconut milk, and fresh cabbage.
Naturally vegan and gluten-free - A wholesome plant-based curry that fits easily into a variety of diets.
Creamy without being heavy - The coconut milk creates a rich gravy while shredded cabbage stays light and tender.
Budget-friendly recipe - Cabbage is affordable, yet transforms into a flavorful, satisfying meal.

Key Ingredients

cabbage curry ingredient are on the table.

Cabbage: I like to use green or savoy cabbage for a curry recipe, but red cabbage is also a good option.
Coconut milk: I recommend using full-fat coconut milk for the best results and authentic flavor. You could also use light coconut milk if you prefer lighter curry.
Herbs and spices: The herbs and spices in this recipe are completely customizable. You could use any of your favorites, or just use a single herb or spice.
I used red chili powder, garam masala powder, turmeric powder, and sabji masala. Curry powder is another great option.
Ginger and garlic: I like to use fresh ginger and garlic for this recipe to complement cabbage flavors. Ground ginger and garlic powder is a viable alternative if you do not have them fresh.
Tomatoes: I like to use fresh tomatoes in this recipe, but you could also use canned diced tomatoes.
Onion: Sliced onion is a perfect match for shredded cabbage. I like to use red onion for the perfect sweetness that this curry needs.
If you do not have red onions, white or yellow onions are fine.

How to Make Cabbage and Potato Curry

Start by washing the head of cabbage and chopping or shredding them with a food processor.

A pan is with cumin seeds, and chopped onions over the heat.

Place a pan over medium heat and add a few teaspoons of oil. Add cumin seeds and let them cook for a few seconds until they start to sizzle.

Add the chopped ginger and garlic and chopped onion and cook until it's translucent about three to five minutes.

A pan is with tomatoes for cabbage curry.

Add the tomatoes and cook for a few minutes until they start to soften.

Add the frozen green peas, and cubed potatoes, and cook for 5 minutes. Cover it with a lid this will help the vegetables to cook evenly.

Add all the spice powders and salt and mix well.

A vessel is with shredded cabbage and spices over the heat.

Add the chopped cabbage and cook for five to seven minutes until the cabbage is cooked through.

Add top layered coconut milk and ½ cup of water. stir well.

Garnish with cilantro and serve over steamed rice or chapati bread. Enjoy!

Serving Suggestions

This Potato cabbage curry pairs beautifully with Sona masuri rice, phulka roti, or Instant Pot quinoa pulao for an easy weekly dinner rotation.
Serve with spinach paratha, soft chapati, or besan roti.
Cabbage curry is the perfect side dish for steamed white rice, brown rice, palak puri, and cooked grains.

Uma's Tips

You can customize this recipe by using your favorite herbs and spices.
I like to use fresh ginger and garlic in this recipe, but you could also use ground ginger and garlic powder.
You can substitute sabji masala powder with curry powder or sambar powder.
You can add any other vegetables along with cabbage. Carrots, beets, or parsnips are good options.
Store the leftover curry in an airtight container in the fridge for up to two days.
You could also skip the coconut milk and make a dry version as north Indian-style cabbage sabzi.

Cabbage And Potato Curry Recipe FAQ's

How do you cut cabbage for curry?

Cabbage can be cut into thin strips, chopped, or shredded. I like to chop it into small pieces for this recipe.

Can I use light coconut milk?

You could use light coconut milk if you want a lighter curry. The flavor won't be as rich, but it will still taste delicious.

Do you need to wash cabbage?

It's always a good practice to wash cabbage or rinse shredded cabbage before use, especially if it is not the organic kind.

Is patta gobi the same as cabbage?

Yes, patta gobi is simply the Hindi name for green cabbage. In India, you will commonly hear it referred to as patta gobi in markets and home kitchens, but it is the same round, leafy vegetable known as cabbage in English.