Easy Red Cabbage Potato Curry Recipe

If you’re used to making curries with green cabbage, it’s time to switch things up and try making a red cabbage potato curry or called purple cabbage curry. Not only does it have a unique flavor and texture, but it also contains high levels of antioxidants and vitamins.

RED CABBAGE POTATO CURRY

Red cabbage or purple cabbage is a common vegetable that tastes great in salads or pickles, but it’s delicious in curries, too!

It is an often-overlooked vegetable when it comes to curry recipes, as many of us are used to making curries with green cabbage.

Not only does it have a unique flavor and texture, but it’s also packed with high levels of antioxidants and vitamins.

So why not use red cabbage in your next curry recipe?

RED CABBAGE POTATO CURRY

Here is a step-by-step photo instruction on how to make a red cabbage curry recipe.

Ingredients

INGREDEINTS FOR RED CABBAGE POTATO CURRY

Red Cabbage: Red cabbage adds a unique flavor and texture to the curry. It is a cruciferous vegetable and is known for its high nutritional value. For this recipe, you will need a small head of red cabbage, which should be thinly sliced.

Potatoes: Red potatoes finely chopped.

Spices and Herbs: Cumin seeds, turmeric, coriander powder, cumin powder, salt, red chili powder, and cilantro.

Oil: Any cooking oil or vegetable oil.

Step-By-Step Instructions For Red Cabbage Potato Curry

#1. Heat oil in a pan. Once hot, add chopped onions. Cook until they become soft and translucent.

#2. Add chopped potatoes and sauté for 5-6 minutes until lightly browned. Once lightly brown, add turmeric, cumin, coriander, red chili Kashmiri powder, ginger, and garlic paste. Cook for a few minutes to allow the spices to release their flavors.

COOK spices.

#3. Add chopped cabbage to the pot and mix well. Saute it for 2-3 minutes.

#4. Then add chopped tomato and cook it with the lid covered.

#5. Once the tomato looks soft, add water and simmer for 10-15 minutes until the potatoes and cabbage are tender on low heat.

#6. Add salt to taste and serve with rice or roti.

RED CABBAGE POTATO CURRY1 (1)

Serving Suggestions

Here are some serving suggestions that can help you enjoy this delicious dish:

Rice

Rice is the best accompaniment to red cabbage potato curry. Serve it with plain boiled rice or flavored rice like lemon, coconut, or jeera rice.

Naan or Roti

You can also pair red cabbage potato curry with warm and fluffy naan bread or roti, which perfectly complements the delicious flavors of the dish. Plus, it’s a great way to add extra carbs to your meal. You can find naan bread or roti at your local grocery store or make it at home.

Salad

A simple salad can be served with red cabbage potato curry to add some freshness and crunch. You can make a salad with lettuce, cucumber, tomato, onion, and lemon juice.

Pickles

Pickles are a great accompaniment to red cabbage potato curry. You can serve it with mango pickles or homemade mint tomato pickle or shrimp tomato pickle.

Storage Suggestion

To ensure that your red cabbage potato curry stays fresh and tasty, it’s important to store it properly. You can easily store red cabbage potato curry in an airtight container in the refrigerator for up to 3-4 days. Make sure the curry cool down before storing it in the refrigerator.

Vegetarian Curry Recipes

If you’re searching for more vegetarian curry recipes, here are a few others that might be worth trying:

RED CABBAGE POTATO CURRY-02
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5 from 1 vote

Red Cabbage Potato Curry Recipe

Enjoy a delicious and nutritious Red Cabbage Potato Curry with this easy-to-follow recipe. Packed with flavorful spices and veggies, it's perfect for a cozy weeknight dinner.
Prep Time5 minutes
Active Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian, Indian, Nepali
Keyword: purple cabbage curry, Red cabbage curry, Red cabbage potato curry recipe
category: Curry, Main Dish, Vegetarian
Yield: 3 Servings

Equipment

Ingredients

  • 1 cup chopped potato
  • ½ cup chopped tomato
  • ½ cup chopped onion
  • cup sliced red cabbage

Spices

  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder (kashmiri)
  • 1 tsp coriander powder

Seasoning

  • ½ tbsp ginger garlic paste
  • salt to taste

Oil

  • 1 tbsp vegetable oil

Instructions

  • Heat oil in a pan.
  • Once hot, add chopped onions. Cook until they become soft and translucent.
  • Add chopped potatoes and sauté for 5-6 minutes until lightly browned.
  • Then, add spices such as turmeric, cumin, coriander, red chili Kashmiri powder, ginger, and garlic paste.
  • Cook spices for a few minutes to allow the spices to release their flavors.
  • Add chopped cabbage to the pot and mix well. Saute it for 2-3 minutes.
  • Add chopped tomato and cook it with the lid covered.
  • When the tomato is soft, add water and bring to a boil. Simmer for 10-15 minutes until the potatoes and cabbage are tender.
  • Add salt to taste. Serve with rice or naan bread.
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Hi, I'm Jeena, and I'm the author of Chaos of Flavor, a food blog dedicated to my love for cooking.  As someone who is deeply rooted in Nepalese culture, I enjoy sharing my passion for Nepalese cuisine through my recipes, including fusion recipes, which you'll find plenty of on my blog. Join me on my blog to stay up-to-date with my latest recipes :)

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