For anyone living a plant-based lifestyle looking for a super easy, almost effortless vegan-friendly recipe, look no further than our butternut and cabbage sabzi recipe.
Sabzi is a plant-based dish, most typically including potatoes (aloo ki sabzi) or veggies, cooked in a sauce or gravy. The ingredients for the sabzi recipe are somewhat inexpensive, you can make it in less than half an hour and its spicy concoction of flavours will make you want to make it over and over again. This will certainly not be the last time that I make it.
- 4 tbsp sunflower oil
- 2 tsp black cumin seeds
- 2 thumb-sized pieces ginger , grated
- 4 garlic cloves , grated
- 400g pumpkin or butternut, peeled and chopped into 1-2cm cubes
- 400g cabbage , chopped (sweetheart or pointed cabbage works well)
- 2 tsp turmeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp chilli flakes
- 4 tsp lime juice
- Sprig of coriander (optional)
- 400g asparagus (optional)
- dhal, chutney and rice or roti to serve (optional)
Heat the oil in a frying pan and add the black cumin seeds. When they start popping, add the ginger and garlic, and cook for a minute. 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. I also chose to add some asparagus to the mix. Leave to steam for 7-8 mins over a low heat.
After this time, lift the lid to check if the butternut 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. If you’re serving your sabzi with rice, I recommend adding a sprig of coriander on top for an extra kick.
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