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Gujarati-style cabbage and potato curry recipe

12 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

Cook the rice to pack instructions; drain and set aside.
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.
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.

See more Curry recipes