Squash & cabbage sabzi

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
Cook:10 mins

Easy

Nutrition per serving

kcal 99
fat 6g
saturates 1g
carbs 7g
sugars 4g
fibre 3g
protein 2g
salt 1.3g

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)

Tip

What is a sabzi?

A sabzi is a vegetable- based dish, most typically including potatoes (aloo ki sabzi) or greens, cooked in a sauce or gravy.

Method

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.