Indian-inspired spicy cabbage
A low-fat vegetarian dish featuring spicy cabbage cooked with ginger, chilli, and curry spices, topped with a fried egg. It is a quick and healthy meal that packs in four of your 5-a-day.
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Ingredienser
- 2 tbsp rapeseed oil plus a drop
- 1 tbsp finely chopped ginger
- 1 red chilli halved (deseeded and thinly sliced)
- 2 carrots (160g) (cut into matchsticks)
- 1 large onion halved and thinly sliced
- 2 tsp mustard seeds (yellow or black)
- 1 tsp cumin seeds
- 2 tsp Madras curry powder
- 250 g pointed or Savoy cabbage shredded
- 2 tomatoes chopped
- 2 eggs
- 1 lime halved
- 15 g fresh coriander chopped
Gör så här
Heat 2 tbsp oil in a large non-stick pan or wok and stir-fry the ginger and chilli for 1-2 mins to soften.
Stir in the carrots and onion, then leave for 10 mins, stirring every now and then until the onion is golden.
Add the mustard seeds, cumin seeds and curry powder and stir to toast the spices.
Tip in the cabbage and stir for 5 mins until starting to soften.
Add the tomatoes and stir for 1-2 mins more until softened and the cabbage is tender.
If the cabbage is still too firm add a dash of water and put the lid on the pan.
Meanwhile fry the eggs in a drop of oil in a small non-stick pan until crisp at the edges, but the yolks are still runny.
Squeeze about 1 tbsp lime juice over the cabbage mix and toss together along with the coriander.
Divide between two plates, top with an egg each and serve with the remaining halved lime for squeezing over.
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