Squash & cabbage sabzi

cabbage indian side dish squash vegan

N/A

Serves 2 as a main or 4 as a side

Source

Ingredients

2 tbsp sunflower oil

1 tsp nigella seeds

thumb-sized piece ginger , grated

2 garlic cloves , grated

200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes

200g cabbage , chopped (sweetheart or pointed cabbage works well)

1 tsp turmeric

1 tsp ground coriander

1 tsp ground cumin

1 tsp chilli flakes

2 tsp lime juice

dhal , chutney and rice or roti to serve (optional)

Method

Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat.

After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like.