Gujarati cabbage with coconut & potato

Gujarati cabbage with coconut & potato

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(8 ratings)

Prep: 10 mins Cook: 20 mins


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

    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

    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, see tip)



    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



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

  • juice ½ lemon



    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



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

  • bunch of coriander, roughly chopped


  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 (7)

Binnyfish's picture

Absolutely delicious. A lovely side dish.

lizleicester's picture

Really tasty way to make ordinary green cabbage totally delicious!

paszkola's picture

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

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

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

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

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

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