This makes a simple but spicy meat-free meal, and it can also play a great supporting role to barbecued meat.
Ingredients
- 1 1/2 tablespoons sunflower oil
- 1 green chilli, sliced
- 2 tablespoons brown mustard seeds
- 1 tablespoon cumin seeds
- 1 onion, thinly sliced
- 500g shredded savoy cabbage
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 6 dried red chillies, crumbled
- 2 tomatoes, chopped
- 2 tablespoons chopped coriander
- 1 tablespoon shredded coconut
- Juice of 1 lime, plus wedges to serve
- 4 eggs, fried
- 1 teaspoon nigella seeds (see note)
Method
- Step 1Heat oil in a large frypan over medium-high heat. Add green chilli and mustard and cumin seeds. Cook, stirring, for 1 minute or until the mustard seeds start to pop. Add the onion and cook, stirring, for 5 minutes or until softened.
- Step 2Reduce heat to medium, add cabbage, turmeric, cumin, dried chilli and tomato, then cook, tossing, for 3 minutes.
- Step 3Reduce heat to low, add 150ml water, then cover and cook for 5 minutes or until the cabbage softens. Season. Stir in coriander, coconut and lime juice, then divide among serving plates. Top with fried eggs and nigella seeds, then serve with lime wedges.
- Vegetarian
Nutrition
952 kj
Energy
16.2g
Fat Total
4.7g
Saturated Fat
5.7g
Fibre
10.5g
Protein
210mg
Cholesterol
97mg
Sodium
8.2g
Carbs (total)
All nutrition values are per serve
Notes
Nigella seeds are from Asian and gourmet food shops.
- Author: Jill Dupleix
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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