Waitrose and Partners
Indian-style cabbage with coconut

Indian-style cabbage with coconut

Add your own impressive but easy side for six to go with a ready-made chicken curry. It serves four by itself, with rice and a fried egg on top.

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HealthyHigh fibre1 of your 5 a day5 plant varieties
  • Serves6
  • CourseSide
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, finely sliced
  • ½ white cabbage, cored then shredded
  • 50g desiccated coconut
  • ½ x 2g jar dried curry leaves
  • 2 clove/s garlic, crushed
  • 4 cm piece ginger, peeled and coarsely grated
  • 2 tsp garam masala
  • 1 tbsp cumin seeds
  • 100g pack coriander, leaves roughly chopped
  • Chicken curry of your choice (such as 400g pack No.1 Ruby Chicken Masala), to serve
  • rice, to serve (optional)
  • natural yogurt, to serve (optional)
  • naan, to serve (optional)

Method

  1. Heat the oil in a large wok or sauté pan over a high heat. Once hot, add the onion and cabbage and stir fry for 4-5 minutes until softening and blackened in places.

  2. Add the coconut, curry leaves, garlic, ginger, garam masala and cumin seeds, pour in 100ml water and stir fry for 4-5 minutes more, adding a splash more water if it starts to catch.

  3. Once the cabbage is soft and has a good colour, season to taste and stir through the coriander (it may seem like a large amount, but it’s used more like a vegetable than a herb here). Serve with a chicken curry, cooked according to pack instructions, rice and naan, with natural yogurt on the side, if liked.

Nutritional

Typical values per (excluding chicken curry, rice and naan) when made using specific products in recipe

Energy

488kJ/ 118kcals

Fat

7.7g

Saturated Fat

4.7g

Carbohydrates

6.9g

Sugars

5.6g

Fibre

5.1g

Protein

2.6g

Salt

0.4g

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