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Indian-spiced cabbage with ginger and coconut recipe

Indian-spiced cabbage with ginger and coconut

Green cabbage has a tightly packed head of leaves and this simple recipe really makes the most of its sweet, mild flavour. Lightly stir-frying the cabbage in turmeric, cumin, and fresh ginger brings an exotic Indian flavour, perfect as a light lunch or side.

See method
  • Serves 4
  • Takes 20 mins
  • 138 calories / serving

Ingredients

  • 2 tbsp vegetable oil
  • 4cm (2in) piece ginger, cut into fine matchsticks
  • 1 garlic clove, sliced
  • 1 red onion, sliced lengthways
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • 1 tsp mustard seeds
  • 1 head green cabbage, halved, cored and chopped into 5cm (2in) pieces
  • 2 tbsp desiccated coconut

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Each serving contains

Energy
575kJ 138.0kcal
7%
Fat
11g
medium15%
Saturates
4g
medium22%
Salt
0.0g
low1%
Sugars
7g
low8%

of the Reference intake

Carbohydrate 8.2gProtein 4.2gFibre 6.5g

Method

  1. Heat the oil in a wok or a large frying pan. Add the ginger,garlic,onion, and a little seasoning, and then stir-fry over a medium heat for 8 minutes, or until softened and golden.
  2. Add the cumin, tumeric and mustard seeds, cook for 1 minute or until the mustard seeds start to pop. Add the cabbage, coconut and 1tbsp water and continue cooking for 5 minutes or until softened. Serve immediately.

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