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Gujarati-style cabbage and potato curry recipe

Gujarati-style cabbage and potato curry recipe

10 ratings

Potatoes and cabbage are gently spiced with cumin and turmeric to make this Gujarati-style curry. It takes just 25 minutes, plus it counts towards 2 of your 5-a-day - what's not to love? See method

  • Serves 4
  • Takes 25 mins
  • 489 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free

Ingredients

  • 300g brown rice
  • 1½ tbsp vegetable oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 2 green chillies, deseeded and diced
  • 15g fresh coriander, stalks and leaves separated and chopped
  • 500g floury potatoes (skin on), chopped into 1.5cm cubes
  • 440g white cabbage, core removed, leaves shredded
  • 400g tin Grower’s Harvest chopped tomatoes
  • ½ lemon, juiced​
  • 4 spring onions, chopped
  • 200g low-fat yogurt, to serve
2 of your 5-a-day

Each serving contains

  • Energy

    2065kj
    489kcal
    24%
  • Fat

    8g 11%
  • Saturates

    1g 6%
  • Sugars

    14g 15%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 85.1g Protein 14.2g Fibre 9.7g

Method

  1. Cook the rice to pack instructions; drain and set aside.
  2. Meanwhile, heat the oil in a large, lidded, high-sided frying pan over a medium heat. Toast the mustard and cumin seeds for 1 min until they begin to pop, then stir through the remaining spices and coriander stalks; cook for 30 secs. Add the potatoes, cabbage, tomatoes and ½ tsp salt. Cover and cook for 10 mins over a medium heat, stirring regularly to stop anything sticking to the bottom of the pan. Check the potato is tender and, if needed, re-cover and cook for about 5 mins more.
  3. Squeeze over the lemon juice; season to taste. Fold through the spring onions and most of the chopped coriander leaves, then serve with the brown rice and yogurt. Garnish with the remaining chopped coriander.

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