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 plaguing our world. 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. Creating this Spicy Potato & Cabbage Curry was a beautiful and much needed meditation session for me.
What is your form of meditation?
Curry Leaves vs. Curry Powder
I use curry leaves in this recipe instead of curry powder. Curry leaves are hands-down one of my favorite ingredients to cook with. The leaves are extremely aromatic and they add an amazing flavor to any savory recipe. You use curry leaves similar to the way you use bay leaves. Add them to soups, stews, curries (of course!) stir fries, and pretty much anything else you can think of.
Curry leaves taste nothing like curry powder to me, but if you cannot find them don’t stress out. Just use your favorite curry powder in this recipe.
Where To Find Curry Leaves & Lemongrass
I have purchased both of these ingredients at Asian grocery stores and Indian Grocery Stores. You can find the curry leaves fresh, dried, and sometimes frozen. They are usually still on the stem when you find them fresh. Dried and frozen curry leaves typically come in some sort of packaging. I recommend purchasing whole curry leaves over crushed or powdered. Their flavor and aroma diminish rapidly once crushed.
Lemongrass will typically be found fresh, in the produce section. I’ve seen frozen, chopped, lemongrass a couple of times, but I would use that as a last resort. From my experience, lemongrass loses its fragrance and flavor quickly once it has been cut.
Health Benefits of This Meal
Lemongrass oil has “analgesic, antimicrobial, antiseptic, carminative, astringent, antipyretic, fungicidal, bactericidal, and antidepressant properties, making it one of the most versatile and health-promoting essential oils”.
I hope you try this tasty coconut curry. You can watch my Spicy Potato & Cabbage Coconut Curry cooking video below.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
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Spicy Potato & Cabbage Coconut Curry with Lemongrass Cooking Video
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A delicious coconut curry
- 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
- 1/4 yellow mustard seeds
- 1/2 teaspoon ground cumin
- 5 cardamom pods crushed
- 1/4 teaspoon fried chili paste
- 1/2 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
- 1/2 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.