Creamy Sweet Potato & White Cabbage Curry 🔥🔥
I absolutely love experimenting! Granted, experimenting doesn’t always turn out well 🤭 but I’ve also created some of the tastiest things I’ve eaten by giving things a try.
This curry was no exception. Ironically, I have never been a creamy curry person. I hated korma and masala as a veggie / meat-eater and wouldn’t even consider ordering one from the take-away, but I love cooking creamy curries. I always add extra spice, making it less tasteless and more fiery! 🔥
The truth behind this in all honesty was that I had sweet potatoes which would have ended up in the bin along with a full white cabbage which hadn’t been eaten 👎🏻 I can’t stand wasted food!
So I thought I would be creative (or weird 🤪) and use it!
I loved it and will definitely make it again! 😍
Recipe below for anyone who wants to try!
Ingredients (serves 2)
250g white cabbage (shredded)
2 medium sized sweet potatoes (peeled and chopped)
2 green chillis (finely chopped)
1tsp cumin seeds
1tsp coriander powder
1/2tsp asafoetida or replace with 1/4tsp garlic powder
1tsp extra hot chilli powder (optional – I added this in for extra spice)
1 can full-fat coconut milk
150g basmati rice
1tbsp oil (I used garlic infused but you can sub for any oil) + more for coating.
Fresh coriander, chopped spring onion green chilli for garnish (optional)
Heat oven to 180 degrees, add chopped sweet potato to an oven tray and brush with oil. Place in the oven and bake for around 15-20 minutes, or until semi-soft.
Meanwhile, cook rice in accordance to packet instructions.
Heat 1tbsp oil in a pan and add in cumin seeds. Cook for 1-2 minutes, then add in finely chopped chillies. Cook for a further 1-2 minutes.
Add in all other spices and stir into the oil to create a paste.
Add in 50ml of water and shredded cabbage, stir well. Cook on low heat for 5-6 minutes.
Add in coconut milk, bring to the boil then simmer gently.
When the sweet potato is ready to come out of the oven, add it to the pan and stir through.
Simmer on low heat for 15 minutes.
Add the curry and rice to a bowl, garnish with spring onion, green chilli & coriander.