Cabbage Potato Mix Veg Curry with Coconut Milk | Sri Lankan Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin seeds add flavor without significant cost.

Rinse the cabbage and shred it into tiny pieces.

Peel off the potato skin and cut it into small pieces.

Chop the onion and green chili.

Prepare the coconut milk and get ready with curry leaves, turmeric powder, and salt.

Place a large skillet on the stove and put the cabbage in it.

On top of that, add potato, onion, green chili, curry leaves, turmeric powder, salt, and cooking oil.

Give a good mix and switch on the flame. Cook covered under high flame for 7 minutes.

Take off the lid, give a good stir, and again cook covered under medium flame until potato pieces turn tender, about 7 minutes.

Add thick coconut milk and mix well.

Cook covered under medium flame for 2 minutes. Taste the curry and adjust salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens