Gujarati-style cabbage and potato curry recipe
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
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 2065kJ 489.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 1.0g
- Sugars
- 14g
of the Reference intake
Carbohydrate 85.1gProtein 14.2gFibre 9.7g
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- 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
