Gujarati cabbage with coconut & potato

10-30 minutes 200 kcal or less 30-60 minutes 4 servings asafoetida cabbage cabbages coconut coconuts cumin seed cumin seeds easy five a day green chilli green chillies mains mustard seed mustard seeds quick red chilli red chillies side dish spicy stir fried super healthy sweetheart cabbage vegetarian vegetarian indian recipes vitamin c

N/A

Source

Ingredients

500g Charlotte or other new potato , 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

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.