02 Oct Spicy Potato & Cabbage Coconut Curry with Lemongrass
“NUMEROUS SCIENTIFIC STUDIES NOW CONFIRM THAT A WHOLE FOODS DIET COMPRISED PRIMARILY OF VEGETABLES, FRUITS, GRAINS, LEGUMES, AND NUTS WITHOUT ADDED OIL, SUGAR, AND SALT IS OPTIMAL FOR HUMAN HEALTH, NOT ONLY PREVENTING A BROAD RANGE OF DISEASE AND ILLNESSES, BUT ALSO REVERSING SOME OF THE MOST DANGEROUS CHRONIC CONDITIONS. THIS FINDING IS OF THE HIGHEST IMPORTANCE TO THE COMMONWEALTH BECAUSE IT COMMUNICATES A TRUTH THAT HAS THE POWER TO SAVE LIVES.”
Spicy Potato & Cabbage Coconut Curry with Lemongrass
With so much nonsense going on in the world, I am so grateful to have things in my life to take me away from it all…even if just for a moment. Cooking has always been meditative for me. It relaxes my mind so that all I have to focus on is making a delicious meal. When I am cooking I don’t think about the atrocities going on in our world, especially here in America. I still don’t know if that is a good thing or a bad thing. Is it bad for me to want to briefly forget about all of the suffering so many living beings are experiencing? Humans, animals, the environment…just so much suffering.
I don’t know.
But what I do know is that washing and chopping potatoes, simmering coconut milk, allowing the smell of curry leaves to fill my kitchen. These things take me to a peaceful place. And I am so grateful for it.
I hope you all have something or someone to give you that peace of mind. And I hope you try this tasty coconut curry. It is creamy with a hint spice and perfect for the chilly fall weather approaching some of us on this side of the world.
You can watch my Spicy Potato & Cabbage Coconut Curry cooking video below.
- 1.5 tablespoons olive oil
- 2 shallots, small dice
- 1 tablespoon fresh ginger, grated
- 5 garlic cloves, minced
- 1 teaspoon lemongrass, minced
- 1 teaspoon coriander seeds
- ¼ yellow mustard seeds
- ½ teaspoon ground cumin
- 5 cardamom pods, crushed
- ¼ teaspoon fried chili paste
- ½ cup curry leaves, dried or fresh
- salt to taste
- 24 ounces small potatoes, cut in half or quarters depending on how big each one is
- 1 quart coconut milk
- 1 medium sized head of green and/or red cabbage, roughly chopped
- ½ tablespoon garam masala
- Place a large pot on medium heat. Add the olive oil, shallots, ginger, garlic, and lemongrass. Cook for 2 – 3 minutes, until the onions have softened. Add the coriander seeds, mustard seeds, cumin, cardamom, chili paste, curry leaves, and salt. Cook for another 2 – 3 minutes until fragrant.
- Add the potatoes and coconut milk. Bring to a simmer and then reduce the heat, cover the pot, and simmer for about 8 minutes.
- Add the cabbage and garam masala. Cover the pot and cook for 5 – 8 minutes, or until the potatoes are fork tender. Adjust seasonings if necessary. Serve.