Cabbage, Pea, and Carrot Sabji #
AKA sabzi
My mum makes a dish like this with cabbage and potatoes, but I like a sabji to have more colour and texture. Carrots and peas provide both and taste brilliant with soft-cooked cabbage. You could also add beans, if you like. I serve this curry with chapatti and raita, but it also makes a great sandwich or wrap filling with some mint chutney.
| serves |
|---|
| 4 |
Ingredients #
- 1 tablespoon sunflower oil
- 1 teaspoon mustard seeds
- ½ teaspoon salt
- ½ teaspoon chaat masala
- ½ teaspoon chilli powder
- ½ teaspoon garam masala cabbage, thinly sliced
- 200g (7oz) frozen peas
- 2 carrots, cut into 1cm (½ inch) dice
- juice of 1 lime
Instructions #
- Heat the oil in a saucepan over medium-low heat.
- When the oil is hot, add the mustard seeds and cook for 1-2 minutes, until they begin to pop, then stir in the salt and spices.
- Throw in the cabbage, peas and carrots and mix well.
- Reduce the heat to low, cover the saucepan with a lid and cook for 20-25 minutes, until the vegetables are tender.
- Squeeze over the lime juice and serve immediately.