Fancy a curry but minus the oil and fat? Try chef Nisha Katona’s delicious veggie curry, ready in 50 minutes.

Prep time: 15 minutes

Cook time: 35 minutes

Serves: 4-6


  • 4 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 large bay leaves
  • 5cm piece of fresh ginger, peeled and grated
  • 1 large potato, peeled and cut into 2cm chunks
  • ½ tsp ground turmeric
  • 1/8 tsp chilli powder
  • 200g tinned chopped tomatoes
  • 1 small white cabbage, outer leaves removed, cut in half and finely shredded
  • 150ml water
  • 100g frozen peas
  • 2 tsp garam masala
  • 1 tsp salt
  • 1½ tsp sugar
  • 1½ tsp coriander powder


  1. Put the vegetable oil in a large heavy-based pan and set over a medium-high heat. When hot, add the cumin seeds and fry until they turn dark brown and become fragrant, then add the bay leaves and ginger and fry for a further 10 seconds.
  2. When the bay leaves start to colour, add the potato, ground turmeric and chilli powder and toss until everything is well mixed.
  3. Turn the heat down to low and add the chopped tomatoes, shredded white cabbage and water and stir until all the spices are mixed well into the cabbage.
  4. Cover and cook gently for 25 minutes, stirring occasionally.
  5. Add the frozen peas and garam masala and continue to cook for a further 5 minutes until the cabbage is completely soft and tender.
  6. Finish with the salt, sugar and coriander powder

Recipe extracted from The Spice Tree: Indian Cooking Made Beautifully Simple by Nisha Katona (£20, Ebury Press)

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