Gujarati cabbage with coconut & potato

By Silvana Franco

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

Prep:10 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 199
fat 10g
saturates 3g
carbs 25g
sugars 5g
fibre 4g
protein 4g
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

Tip

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.

Method

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.
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.
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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