Wishing all my Hive friends a wonderful day!
The potato and cabbage curry is a simple yet flavorful Sri Lankan dish that beautifully combines the creamy richness of potatoes with the soft tenderness of cabbage. This combination not only creates a delightful texture but also provides a balanced blend of nutrients, making it a healthy addition to any meal.

Both ingredients are rich in fiber, vitamins, and antioxidants, making this curry an ideal choice for those who love wholesome and comforting home-cooked food. The preparation is simple — using basic spices and coconut milk to bring out the traditional Sri Lankan flavor in every bite.

Ingredients...

Potatoes 100g.
Cabbage 100g.
1 Small onion.
Two green chilli pods.
curry leaves.
About 3 cloves of garlic.
2 pieces of cinnamon.
1 1/2 cup of coconut milk.
1/2 Teaspoon of chili powder.
1/2 teaspoon of turmeric powder.
1/2 Teaspoon of Fenugreek seed.
1/2 teaspoon of curry powder.
1/2 Teaspoon of mustard powder.
Salt as needed.

The order of preparation.

Step 1:-
First, wash and clean all the necessary ingredients thoroughly. Then cut the potatoes, cabbage, onions, green chilies, and garlic into the required sizes.

Step 2:-
Next, take a cooking pan and add the chopped potatoes, onions, green chilies, curry leaves, garlic, and a small piece of cinnamon.

Step 3:-
Next, add fenugreek seeds, mustard powder, turmeric powder, chili powder, and coconut milk to the mixture. Stir well to combine everything and then place it on the stove to cook.

Step 4:-
Next, when the mixture begins to cook, add the cabbage, salt, and the remaining coconut milk. Let it cook for about 4 minutes, then remove it from the stove.

This curry is best prepared for lunch or dinner, served with a warm plate of rice or roti. It’s especially enjoyable on a relaxing day when you want to make something nutritious without spending too much time in the kitchen.