Colourful spiced cabbage

Colourful spiced cabbage

By
From
Reza’s Indian Spice
Serves
4 as a side dish

An easy winner. This is a very versatile side dish: clean, fresh, colourful, fragrant and spicy. It would be a lovely contrast to any main dish that is rich and creamy, as the cabbage remains crunchy. It’s a great way of eating this humble veg, which is so looked down upon, despite being so high in nutrients. The colours are wonderful, with the orange and red of the carrots and tomatoes.

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 onions, finely chopped
1/4 teaspoon turmeric
1 green chilli, finely chopped
1/2 teaspoon chilli powder
2cm piece of root ginger, grated
200g carrots, cut into julienne
300g savoy cabbage, shredded
2 tomatoes, deseeded, finely chopped and lightly salted
salt
caster sugar
2 tablespoons chopped coriander leaves

Method

  1. Heat the oil in a wok over a medium-high heat until hot, add both the mustard and cumin seeds and allow to crackle. Add the onions, turmeric and green chilli. Cook the onions until soft and about to change colour.
  2. Now add the chilli powder and ginger and stir for a few more seconds. Add the carrots and continue to cook for a couple of minutes so they start to sweat and soften, then add the cabbage.
  3. Stir-fry for a few minutes, then reduce the heat and add the tomatoes, with salt and sugar to taste. Cook to your preferred consistency, finally adding the coriander to serve.
Tags:
Indian
spice
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