Gujarati potato and cabbage curry from Dinner - 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day (page 54) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mum's chapattis

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dairy-free yoghurt for Greek yoghurt.

  • Anjackson1003 on May 12, 2026

    This was relatively easy to put together for a weeknight meal. Made a pretty large serving for a family of two so also good for prepping ahead for a few nights of dinner. Served with rice and some naan but the chapti would’ve been better because the curry was pretty dense with denser naan. Also added a handful of raisins to my serving to add a pop of sweetness.

  • ShayLRoss on April 21, 2026

    Excellent way to use up that last bit of cabbage sitting in the back of your fridge with good flavors, and potatoes are always a bonus.

  • KateS27 on April 13, 2026

    Super yummy! I used up the rest of the corn tortillas I had made instead of making chapati, but I’ll make the chapati tomorrow for leftovers. It was good with tortillas though! I also used leftover cashew cream I had made instead of the yogurt, and I squeezed some lime over top. Looking forward to eating it again tomorrow!

  • Astrid5555 on January 03, 2026

    We enjoyed this a lot, a tasty meal to use up some cabbage lingering in the fridge.

  • snackbaby on October 31, 2025

    I really enjoyed this a lot, especially with a large spoonful of yoghurt. be generous with the spices.

  • reader1trees on April 07, 2025

    I made this yesterday and used half a tin of chopped tomatoes rather than whole ones and don't think it made any difference at all. I used East End brand Deghie Mirch chilli powder which was a bit hot for my rather wimpy palate so would substitute ancho or urfa powder next time. I agree with gamulholland that the potatoes took about 25 mins but think having the large pieces provides a better dish so wouldn't suggest reducing the size of the cubes. I was very surprised at how well the white cabbage cooked down even though I shredded it with a knife rather than bother to get the mandoline out. Overall this was a very straightforward method which gave me a delicious result and made four very filling portions.

  • Chefalisha on January 30, 2025

    Tasty, but agree it is nothing spectacular, just a wholesome hearty meal. We served with rice but as it is a drier curry, I think it would be better with the suggested chapatti or paratha

  • Idril on November 12, 2024

    Nice and homely - nothing spectacular but couldn’t be healthier or easier either.

  • ALawson25 on September 01, 2024

    This was fairly tasty, though I felt like I would have wanted a little bit more spice.

  • gamulholland on August 23, 2024

    I went overboard on the cabbage and potatoes and yet this was still flavorful and good. The potatoes definitely took longer than 15 minutes— closer to 25 or 30? Delicious with some garlic naan.

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