Gujarati cabbage with coconut & potato

cabbageThis super healthy, stir-fried side makes a tasty vegetarian supper served with rice and dhal


  • 500g  potatoes , unpeeled and halved
  • 2 tbsp sunflower oil
  • 1 pinch asafoetida
  • 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
VegetarianVegetarian, Super healthy


  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.

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.


199 kcalories, protein 4g, carbohydrate 25g, fat 10 g, saturated fat 3g, fibre 4g, sugar 5g, salt 0.06 g


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s