I realized, as I sat down to write this post, that ‘cabbage potato curry’ doesn’t sound all that appetizing. But please don’t click away yet. Because actually, when you slowly cook diced potatoes and cabbage with onion, mustard seeds, and warming Indian spices, something magical happens to those vegetables that makes them utterly moorish. They turn into the kind of dish that you can’t stop picking at from the pan. When you’re trying to put away the leftovers, you keep taking ‘just one more bite’. You know the kind? Well, this Indian cabbage potato curry is exactly one of those dishes.
Taste isn’t the only thing this cabbage potato curry has going for it. It is also extremely nutrient dense. Did you know that potatoes (with their skins) have 25% more potassium than bananas? And turmeric is a healing powerhouse. It contains curcumin – a compound that has anti-inflammatory and antioxidant properties. Seeing as inflammation and oxidation both play a role in disease and aging, any foods that help reduce them are a must in my book. And just one serving of this cabbage potato curry contains 163% of your daily vitamin C, 60% of your daily potassium and fiber, and 40% of your daily iron needs. So please try to get past the name. This dish is truly delicious and incredibly nutritious.
- 1 tbsp coconut oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 onion, finely sliced
- ¼ tsp garlic powder
- ¼ tsp cayenne
- ½ tsp ground turmeric
- 1 tsp ground coriander
- 1 lb gold potatoes, diced into ½” cubes*
- ½ small head green cabbage, cored and sliced (about 12-14 ounces)
- ½ cup diced fresh tomatoes
- ¼ tsp salt
- ¼ cup chopped cilantro
- Salt and pepper to taste
- *Don't peel the potatoes unless they have thick skins
- Heat the coconut oil in a large skillet over a medium heat.
- Add the cumin and mustard seeds and cook for 1-2 minutes.
- Add the onions, stir well to combine, and cook for a further 2 minutes.
- Stir in the garlic powder, cayenne, turmeric, and coriander and cook for 1 minute.
- Add the potatoes, cabbage, tomatoes, ¼ tsp salt, and ¼ cup water.
- Stir well, reduce heat to low, cover, and cook until the potatoes are tender, about 30 - 35 minutes. Check it every now and then to make sure it is not sticking. If it is, add another tbsp water.
- Once cooked, remove from the heat, stir in the cilantro, and add salt and freshly ground black pepper to taste.
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thanks so much for this recipe. i made it today, my boyfriend loved it too. we gonna try more of your dishs, coz we are vegan and sometimes we run out of ideas.
I’m so glad you liked it! Thank you for your comment 🙂
This was amazing curry base. I doubled the spices and added carrot, delicato squash, brussel sprouts, apples and raisins. Thanks!
Is it only 1/4 water?? That’s all the liquid it will need? Wow! Please respond I am cooking this tomorrow tonight !!!
Very nice recipe. I will try it tonight. Can I freeze leftovers?
Hi Jessica. Thank you for your comment. I’m not sure about freezing. I haven’t tried it myself. There is usually none left! I suspect it would freeze ok, but might be a little more mushy when it defrosts. The flavors would probably still be good though. I’d love to hear how it goes if you try it. Have a wonderful day. Esther x
I have made this recipe 2 different occasions. We love it and all the spices mix perfect.
I’m so glad you like it Christina. Thanks for your comment. Esther x
Could I make this with red cabbage??
It might change the flavor a little, but yes you absolutely could 🙂
Do you think tinned tomatoes would work?
Hi! My husband hates tomatoes (so weird, I know!). What could I substitute them with? Thanks!
Red bell peppers are a good substitute for tomatoes. Does he dislike all tomatoes?
Hi there! Thanks a lot for posting this recipe – I’m about to make it right now.
Only 1 question: I’ve heard that adding turmeric to food isn’t really that effective, because of the low amounts of cucurmin in spice form, and lack of bio-availability (apparently black pepper helps that). Would appreciate any thoughts on this.
The cumin and the black pepper multiplies and extends the overall effectiveness of the turmeric in the body. Also, the mustard seed insures that sulforaphane (also great at reducing inflammation in the body) from the cabbage is not lost in the cooking process.
You might check out the Nutrition Facts dot org site online to find the research videos supporting these claims.
Has anyone tried this recipe with cauliflower instead of the potatoes? My husband and I are on carb restricted diets.
Sounds like a yummy idea . I would cook the cauliflower separate and add when the cabbage is done or it usually turn to mush if cooked to long . You could rice it or cook the florets to resemble potatoes . However staying away from russet potatoes will limit your starch . I’d do a little reading about different kinds of “potatoes “ not all are starchy lots have plenty of vegetable properties m.
Do you think russet potatoes may alter the recipe too significantly? Looks delicious!
I think your nutrition information here is wrong, that should be the total for the entire recipe, not per serving since the potatoes and coconut oil are the only calorie dense ingredients
I love cabbage potato, I don’t add tomato but add plenty of coriander into it, also I use Jules of onion not diced.
Only thing is I am not sure this dish has any protien as neither of the ingredients are protein rich. So watch your carbs and enjoy the dish.
This is amazing…..Yummyyyy……. I will must try it. Use of turmeric is healthy for you, we should must use trumeric in our daily routine. To know What Does Turmeric Taste Like
Could I substitute sweet potato for the potatoes?
Yes you could but they would probably cook much more quickly and might become mushy. They would also significantly change the flavor. But it might be delicious.
I used sweet potatoes in my batch, and loved it. You’re right about the mushy, but it wasn’t too mushy. Definitely put them in for less time.
Hands down, Great Recipe!
I’ve searched for simply Indian recipes and finally found one that I had 99% of the ingredients at home!
You have a promising professional future, keep up the great work!
This is one of my favorite recipes. Thanks for posting.
I’ve never cooked with coconut oil. I now see that there is cold-pressed hydronated, and liquid. Which should I use? Thanks!
One of my favorite recipe Thanks for the admin sharing it.
The spices were perfectly balanced. Loved the addition of mustard seed. I have made it twice, once with potatoes and once with cauliflower. Both were delicious with the cabbage. Thank you for sharing.
Absolutely amazing! Making for the second time this week 🙂