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
Prep:10 mins
Serves 2 as a main or 4 as a side
2 tbsp sunflower oil1 tsp nigella seedsthumb-sized piece ginger, grated2 garlic cloves, grated200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes200g cabbage, chopped (sweetheart or pointed cabbage works well)1 tsp turmeric1 tsp ground coriander1 tsp ground cumin1 tsp chilli flakes2 tsp lime juicedhal, chutney and rice or roti to serve (optional)
STEP 1Heat 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.STEP 2After 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.
