Gujarati cabbage with coconut & potato

Gujarati cabbage with coconut & potato

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(8 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
This superhealthy, stir-fried side makes a tasty vegetarian supper served with rice and dhal

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal199
  • fat10g
  • saturates3g
  • carbs25g
  • sugars5g
  • fibre4g
  • protein4g
  • salt0.06g
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Ingredients

  • 500g Charlotte or other new potato, unpeeled and halved

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip)

    Asafoetida

    Ass-a-feh-te-dah/Ass-a-feh-tee-dah

    This is a gum from a variety of giant fennel, which naturally has a horrid and offensive smell,…

  • 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

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp desiccated or shaved fresh coconut, toasted

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • bunch of coriander, roughly chopped

Method

  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.

  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.

  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.

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Comments, questions and tips

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Comments (7)

Binnyfish's picture

Absolutely delicious. A lovely side dish.

lizleicester's picture
5

Really tasty way to make ordinary green cabbage totally delicious!

paszkola's picture
5

Again very simple, quick and delicious dish. Used olive oil instead of sunflower oil and sprinkled more olive oil when dished up. Yummy.

richcash's picture
5

Absolutely delicious, I had it with Anjum Anand's tarka dal which is on
the BBC Food website and a pitta - tasty, easy, cheap and super healthy, will be having again!

nataliadale's picture
5

Great recipe, easy to do and fresh tasting. I served this with an Indian spiced roast chicken, the cabbage really lifted the meal. I did manage to get hold of the asafoetida, but I'm not sure it made a huge difference to the taste. Will certainly be making this again.

adamkimber's picture
5

Didn't use asafoetida and my chillies were a little hot but it went down a treat.

Thank you for a great recipe!

deborahbehrman's picture
5

Excellent recipe. We couldn't find any asafoetida but can't imagine it could have been much nicer with it.

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