Gujarati cabbage with coconut & potato

Gujarati cabbage with coconut & potato

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
199
protein
4g
carbs
25g
fat
10g
saturates
3g
fibre
4g
sugar
5g
salt
0.06g

Ingredients

  • 500g Charlotte or other new potatoes, 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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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.

Recipe from Good Food magazine, March 2011

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Comments

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Binnyfish's picture

Absolutely delicious. A lovely side dish.

lizleicester's picture
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Really tasty way to make ordinary green cabbage totally delicious!

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

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