If you're looking for a healthy side dish for a curry night, try adding spice to the humble cabbage.
1 small cabbage finely shredded [Savoy]
2 tbsp groundnut or corn oil
¼ tsp mustard seeds
1/8 tsp fenugreek seeds
12 curry leaves [fresh, you can freeze the ones you don t use]
1 dried red chilli, broken, seeds removed
2 small onions, sliced
2cm/¾in fresh ginger, finely shredded
1.25ml/¾ tsp turmeric powder
pinch chilli powder
1 tomato blanched, seeds removed, diced.
Heat the oil in a large frying pan.
Toss in the fenugreek and mustard seeds, curry leaves and the chilli (take care, lots of crackles!).
Lower the heat immediately and add the onions and ginger.
Cover the pan and soften the onions without colouring for 5 minutes (they should be opaque).
Add the turmeric and chilli powder to the pan and stir to mix.
Add the shredded cabbage and salt.
Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite .
Stir in the diced tomato, reheat, re-season and serve.
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