Gujarati cabbage with coconut & potato

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


  • 500g Charlotte or other new potatoes, unpeeled and halved
  • 2 tbsp sunflower oil
  • 1 pinch asafoetida (available from Bart or, 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


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.


  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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