Indian-inspired spicy cabbage
Liven up lunchtime with spicy cabbage cooked with a kick of chilli and topped with a fried egg. It's a low-fat recipe that packs in four of your 5-a-day
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2tbsp rapeseed oil , plus a drop
- 1tbsp finely chopped ginger
- 1red chilli , halved, deseeded and thinly sliced
- 2carrots (160g), cut into matchsticks
- 1large onion , halved and thinly sliced
- 2tsp mustard seeds (yellow or black)
- 1tsp cumin seeds
- 2tsp Madras curry powder
- 250g pointed or Savoy cabbage , shredded
- 2tomatoes , chopped
- 2eggs
- 1lime , halved
- 15g fresh coriander , chopped
Instructions
Step 1
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.Step 2
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.Step 3
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.