Spicy Potato & Cabbage Coconut Curry with Lemongrass

Spicy Potato and Cabbage Coconut Curry with Lemongrass

A delicious coconut curry

Course Lunch
Cuisine American
Keyword coconut curry, curry recipe, healthy curry recipe, vegan curry recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings
Author Daytime Vegan


  • 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


  1. 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.
  2. Add the potatoes and coconut milk. Bring to a simmer and then reduce the heat, cover the pot, and simmer for about 8 minutes.
  3. 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.