Name: Gujarati cabbage with coconut & potato
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 500g Charlotte or other new potato unpeeled and halved; 2 tbsp sunflower oil; 1 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip); 1 tsp black mustard seeds; 1 tsp cumin seeds; 2 dried red chillies; 1 fresh red or green chilli deseeded and thinly sliced; 1 pointed (sweetheart) cabbage finely shredded; juice ½ lemon; 2 tbsp desiccated or shaved fresh coconut toasted; bunch of coriander roughly chopped

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Gujarati cabbage with coconut & potato

Gujarati cabbage with coconut & potato

Silvana Franco

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.20 ratingsRate

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This superhealthy, stir-fried side makes a tasty vegetarian supper served with rice and dhal

Healthy

Vegetarian

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One-pan spicy rice

A star rating of 4.7 out of 5.137 ratings

Ingredients

Nutrition

Units:

MetricUS

500g Charlotte or other new potato

unpeeled and halved
2 tbsp sunflower oil
1 pinch asafoetida

(available from Bart or steenbergs.co.uk, see tip)
1 tsp black mustard seeds
1 tsp cumin seeds
2 dried red chillies
1 fresh red or green chilli

deseeded and thinly sliced
1 pointed (sweetheart) cabbage

finely shredded
juice ½ lemon
2 tbsp desiccated or shaved fresh coconut

toasted
bunch of coriander

roughly chopped

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Nutrition: per serving

kcal199
fat10g
saturates3g
carbs25g
sugars5g
fibre4g
protein4g
salt0.06g

low

Method

step 1

Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.
step 2

Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.
step 3

Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.

RECIPE TIPS

ASAFOETIDA

Asafoetida has a powerful fried-onion flavour so is always used sparingly. It’s said to aid digestion, making it a natural partner to cabbage.

Recipe from Good Food magazine, March 2011

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A star rating of 4.8 out of 5.20 ratings

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