One-pan spicy rice
This simple vegetarian rice dish is a useful weeknight backup – it needs practically no preparation and uses storecupboard ingredients to make a nourishing, filling meal
Gujarati cabbage with coconut & potato
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g Charlotte or other new potatounpeeled 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 chillideseeded and thinly sliced
- 1 pointed (sweetheart) cabbagefinely shredded
- juice ½ lemon
- 2 tbsp desiccated or shaved fresh coconuttoasted
- bunch of corianderroughly chopped
Nutrition: per serving
- kcal199
- fat10g
- saturates3g
- carbs25g
- sugars5g
- fibre4g
- protein4g
- salt0.06glow
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.
