Red Cabbage & Potato Curry
This Red Cabbage & Potato Curry is a vibrant, hearty, and nutritious dish that combines the earthy flavors of potatoes with the slightly sweet and peppery taste of red cabbage. Cooked with aromatic spices, coconut milk, and tomatoes, this dish is comforting and packed with antioxidants, fiber, and essential nutrients. It’s perfect for a wholesome vegetarian or vegan meal and pairs well with rice, flatbread, or quinoa.
Preparation & Cooking Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
Main Ingredients
2 cups red cabbage, thinly sliced
2 medium potatoes, peeled & diced
1 small onion, finely chopped
2 cloves garlic, minced
1-inch ginger, grated
1 medium tomato, diced
1 green chili, finely chopped (optional, for heat)
2 tbsp oil (coconut or olive oil)
Spices & Seasonings
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp ground coriander
1/2 tsp garam masala
1/2 tsp red chili powder (optional)
1 tsp salt (adjust to taste)
1/2 cup coconut milk (or water for a lighter version)
1/4 cup fresh cilantro, chopped (for garnish)
Instructions
Step 1: Saute the Base
1. Heat oil in a large pan over medium heat.
2. Add mustard seeds and cumin seeds; let them sizzle for a few seconds.
3. Add onion, and saute until softened (3-4 minutes).
4. Stir in garlic, ginger, and green chili; cook for another 1 minute.
Step 2: Cook the Potatoes
5. Add the diced potatoes and saute for 2-3 minutes.
6. Sprinkle in turmeric, ground coriander, garam masala, and chili powder.
7. Stir well to coat the potatoes with spices.
Step 3: Simmer the Curry
8. Add tomatoes and cook until they soften (3 minutes).
9. Pour in coconut milk and 1/4 cup water; bring to a gentle simmer.
10. Cover and cook for 10 minutes or until potatoes are tender.
Step 4: Add the Red Cabbage
11. Stir in the red cabbage and cook for another 5-7 minutes, stirring occasionally.
12. Taste and adjust seasoning as needed.
Step 5: Garnish & Serve
13. Sprinkle with fresh cilantro before serving.
14. Serve hot with rice, flatbread, or quinoa.
Notes & Tips
Don’t Overcook the Cabbage: Keep a slight crunch for better texture and nutrients.
Make It Creamier: Use full-fat coconut milk for a richer taste.
Spice Level: Adjust chili powder and green chili based on your spice preference.
Add Protein: Chickpeas or lentils make a great addition for extra protein.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions (FAQs)
1. Can I use green cabbage instead of red cabbage?
Yes! Green cabbage works well, but red cabbage adds a unique sweetness and color.
2. Can I make this in a slow cooker?
Yes! Cook on low for 4-5 hours or high for 2-3 hours, adding cabbage in the last 30 minutes.
3. What pairs well with this curry?
Serve with basmati rice, quinoa, naan, or whole wheat roti.
4. Can I freeze this curry?
Yes! Freeze in airtight containers for up to 2 months. Thaw and reheat before serving.
5. Can I make it oil-free?
Yes! Saute onions with a splash of water instead of oil.
Nutritional Information
Calories: ~220 kcal
Protein: 5g
Fat: 10g
Carbohydrates: 30g
Fiber: 6g
Sugar: 5g
Sodium: 450mg
This Red Cabbage & Potato Curry is a wholesome, flavorful, and easy-to-make dish perfect for any meal. Enjoy!