SQUASH & CABBAGE SABZI

Squash & cabbage sabzi image

Serve this veggie Indian at a Indian feast. Made with pumpkin, cabbage and spices, it makes a good side dish with dhal and rice, or eat as a main with roti

Provided by Romy Gill

Categories Dinner, Lunch, Side dish, Supper, Vegetable

Time 20m

Yield Serves 2 as a main or 4 as a side

Number Of Ingredients 12

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)

Steps:

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.

Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium