Gujerati Cabbage SaladJune 19, 2014
This delightful dish encompasses a spectrum of flavours: sweet, salty and spicy.
Ingredients for two people
|300 g||potatoes, peeled & quartered|
|2 tbs||vegetable oil|
|2 tbs||HelloFresh gujerati mix|
|1||chilli, thinly sliced|
|1/2 head||cabbage, finely shredded|
|1 tin||chickpeas, strained & rinsed|
|1 tbs||desiccated coconut|
|1 small handful||coriander, finely chopped|
For the potato
Cook the potatoes in a pot of salted boiling water for 10-12 minutes. Drain well and return to the pot. Lightly crush with the back of a fork to break your potatoes up (but not to mash them).
For the salad
Heat the oil in a large frying pan and then add the gujerati spice mix. Cook for 2-3 minutes.
Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite.
Add the rinsed chickpeas and cook for a further minute to warm them through.
Stir in the lemon juice, coconut and coriander, and serve.
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