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.
Servings: 4
Calories: 181kcal
Equipment
Ingredients
- 4 cups cabbage chopped or shredded
- 2 tomatoes chopped
- 1 onion chopped
- 1 teaspoon garlic chopped
- 1 teaspoon ginger grated
- 1 cup coconut milk
- salt to taste
- ¼ cup frozen green peas
- ½ cup potatoes cubed
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 teaspoon cumin seeds
- ¼-½ teaspoon red chilli powder
- ½ teaspoon sabji masala powder or curry powder
- 1 tablespoon coriander leaves chopped cilantro
- 2 teaspoon coconut oil
Instructions
- Start by washing the head of cabbage and chopping or shredding them with a food processor.
- 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.2 teaspoon coconut oil, 1 teaspoon cumin seeds
- Add the chopped ginger and garlic and chopped onion and cook until it's translucent about three to five minutes.1 teaspoon garlic, 1 teaspoon ginger, 1 onion
- Add the tomatoes and cook for a few minutes until they start to soften.2 tomatoes
- 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.¼ cup frozen green peas, ½ cup potatoes
- Add all the spice powders and salt and mix well.¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ¼-½ teaspoon red chilli powder, ½ teaspoon sabji masala powder
- 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.4 cups cabbage, 1 cup coconut milk
- Garnish with cilantro and serve over steamed rice or chapati bread. Enjoy!1 tablespoon coriander leaves chopped
Video
Notes
- 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 sabzi masala powder with curry 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.
Nutrition
Calories: 181kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 302mg | Potassium: 523mg | Fiber: 3g | Sugar: 5g | Vitamin A: 247IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 4mg