Recipes by type‎ > ‎Vegetarian‎ > ‎

Cabbage and potato sweet (ish) curry

This tastes far more appealing and exciting that the name suggests.  It is a dry curry, so would go well alongside a daal or a curry with a little sauce.  
  • 3 medium potatoes
  • half onion, finely chopped
  • 1 tbsp vegetable oil, may need a little more
  • 1 tbsp cumin seeds
  • 1 tbsp mustard seeds
  • half white cabbage, shredded and washed well
  • 1 clove garlic, crushed
  • 2 tbsp desiccated coconut
  • a little coconut milk if desired, made by adding hot water to some dried coconut block, but it is probably not worth wasting a whole tin of coconut milk
  1. Peel and dice the potatoes. Par boil in a large pan of water. If you over cook it, it will go mushy in the curry, although this doe not really matter. Drain and leave to one side.
  2. Fry the onion in  the oil.  Add the cumin and mustard seeds. Stir well.
  3. Add the cabbage and stir to coat and fry for a few minutes.
  4. Add the potatoes, stirring well, adding a little more oil if necessary. Continue to stir and fry and add the garlic and coconut.
  5. If you wish this to have a little sauce, add a little water or a little coconut milk.