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Cabbage & potato curry

The other week, we received a cabbage bigger than my head in the harvest! So I needed a range of recipes that would use lots of cabbage. A friend recommended this, and it absolutely hit the spot. Cooking the cabbage at high heat removes all the sulphur, and leaves a delicious curry in its wake. This is an ideal dish to serve alongside dahl and rice. We also had lime pickle and (home made) mango chutney.

Serves 4

Vegetarian, vegan, dairy free, gluten free


800g maris piper potatoes, peeled and cut into 2cm cubes
Salt and black pepper
3 tbsp rapeseed oil
1 pinch fenugreek seeds
½ tsp black mustard seeds
1 tsp cumin seeds
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
200g tinned plum tomatoes with their juice (ie, half a tin)
500g white cabbage (ie, half a large one), cored and shredded
1 tsp ground coriander
⅓ tsp turmeric
1 ½ tsp ground red chilli powder
250ml lukewarm water


We didn't change anything from the original method, so head over to for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Cabbage & potato curry, rice and dhal in bowls