Normally we look at a box with potatoes and cabbage in and think about soups or stews or colder weather… But this week we have some delicious potatoes and a stunnning looking savoy cabbage. So here is our recipe for a curry with those two items as the main ingredients.


  • 4 tbsp vegetable oil

  • 1 heaped tsp cumin seeds

  • 1 heaped tsp mustard seeds

  • 2 onions, peeled and finely sliced

  • 1 red chilli, deseeded and finely sliced or if you are seasonal eating use a dried chilli whole and sliced

  • 2 bay leaves

  • 1 tsp fennel seeds

  • 2 garlic cloves, peeled and minced to a paste with a little salt

  • 1 thumb fresh ginger, peeled and grated

  • 2 tsp ground coriander

  • ½ savoy cabbage, cored and shredded

  • 1 large plum tomato, roughly chopped (for seasonal eating can be a tinned tomato but not the whole tin)

  • Salt and freshly ground black pepper

  • 650g floury potatoes, peeled and cut into 3cm chunks

  • 1 tsp turmeric powder

  • 1 big handful coriander leaves, chopped

  • Lime Juice

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    Top Photo Credit: The Guardian. Photograph: Johanna Parkin. Food styling: Nico Ghirlando

    STEP 1: Grab a large pan and pop it over a medium heat, when hot and the oil, cumin and mustard seeds.

    When you hear the mustard seeds begin to pop then you can add the onions, chilli and bay leaves and reduce the heat a bit.

    You can season at this point and then you’ll want to cook on the onions until they are soft and sweet (around 10 mins).

    STEP 2: Stir in the ground coriander and fennel seeds followed by the garlic and ginger making sure to stir each in. Leave in for a few minutes.

    Next add in the shreded savoy cabbage, tomato and a splash of water (if you are using tinned toms then using some of the juice instead of water is good here too).

    Season with salt and pepper and cook until the savoy cabbage becomes tender, around another 10 minutes.

    STEP 3: Whilst this is going on put the potatoes in a small pan of cold water, add turmeric and a heaped teaspoon of good salt to the water and cover. Boil and keep cooking for around 8-10 minutes depending on your potato cut sizes.

    Drain them off keeping back some of the water, and then leave the potatoes in a colinder or sieve over the pan of water to steam dry.

    STEP 4: Stir the potatoes into the cabbage pan, smash them up a bit as you do. Stir in the fresh coriander to taste, and the lime juice. Add some of the potato water into the curry depending on how wet you like your curries to be and stir in.

    Serve the curry with some brown rice, yoghurt and some delicious chutneys. Or you could even make some chickpea pancakes to wrap it all up in.


    Nothing goes to waste here, so if you have leftovers this curry makes a brilliant side dish to a future curry. Or you can add some tinned tomatoes, chickpeas and some additional spices to bulk it up as a second meal too!


    This recipe was inspired by Thomasina Myers for the Guardian.