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Curried Potatoes, Tomatoes and Cabbage

Curried Potatoes, Tomatoes and Cabbage

By Julia RackowOctober 13, 2020

  • Makes
    4-6 servings
  • Cook Time
    30 minutes
  • Rating

Sautéed onion, cabbage and tomatoes, along with earthy spices, create a flavor-packed base for potato chunks that steam with the vegetables’ natural moisture. We stir in a second wave of fresh tomatoes at the end to add brightness and acidity. Serve as a side or make it into a meal by topping it with a fried egg and offering basmati rice alongside.

Ingredients
  • ¼

    cup neutral oil

  • 1

    tablespoon cumin seeds OR mustard seeds

  • 1

    medium yellow onion, roughly chopped

  • ¼

    medium head green cabbage, cut into rough 1-inch pieces (about 3 cups)

  • 1½

    teaspoons ground turmeric

  • 4

    medium tomatoes, cored and chopped

  • Kosher salt and ground black pepper

  • 1

    pound Yukon Gold potatoes, cut into 1-inch chunks

  • Optional garnish: Plain yogurt OR sliced fresh chilies OR chopped fresh cilantro OR a combination

In a large nonstick skillet over medium-high, stir the oil and cumin until fragrant. Add the onion, cabbage, turmeric, half the tomatoes, 2½ teaspoons salt and 1½ teaspoons pepper. Cook, stirring, until the tomatoes break down.

Stir in the potatoes, cover and reduce to medium. Cook until the potatoes are tender, stirring once or twice. Fold in the remaining tomatoes, scraping up any browned bits. Season with salt and pepper.

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