Gujarati Cabbage with Rice and Dahl

This delicious dish is served with a portion of Lentil and Tomato Dahl also from this week.


Serves 2
adults
594
Kcals
per serving

10 Mins
prep

25 Mins
cooking

Recipe
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Ingredients

Brown basmati rice   (100g)
Parsnips, scrubbed and cut into chunks  (250g)
1 tbsp olive oil
1 clove garlic, finely minced  (6g)
1 tsp black mustard seeds  (5g)
1 tsp cumin seeds  (5g)
1 medium pointed (sweetheart) cabbage, finely shredded  (250g)
1 small red chilli, finely chopped, discarding the seeds if a milder flavour is preferred  (10g)
Pinch of salt
1 tbsp lemon juice
1 tbsp dessicated coconut  (15g)
Fresh coriander, coarsely chopped  (10g)

Method

  1. Bring a medium saucepan of water to the boil and add the rice. Cook for about 20 minutes, or according to packet instructions, until tender and then drain.
  2. While the rice is simmering, cook the parsnips in a pan of gently boiling water for seven minutes until tender. Drain well and return to the pan, then lightly crush the parsnips with the back of a fork, just to break, not to mash. Set aside.
  3. Heat the oil in a large frying pan, then add the garlic, mustard seeds and cumin seeds. Cook for a few minutes until the mustard seeds start to pop.
  4. Add the cabbage, fresh chilli and pinch salt and stir-fry for 3-4 mins.
  5. Add the warm parsnips to the pan and cook for a further 2-3 mins until the cabbage is tender but still has some bite.
  6. Stir in the lemon juice, coconut and coriander.
  7. Serve with the cooked brown basmati rice and leftover Lentil and Tomato dal from this week.
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Nutritional information per serving

594kCal, 2504kJ
18.7g
17.6g
8.2g
96.8g
22.2g
15.8g
384mg

© The Vegetarian Society