Jono & Jules do food & wine

We made this Madhur Jaffrey dish in an attempt to jazz up some leftover lamb curry from the freezer, and what a success it was! Really light and flavoursome, we ate huge platefuls. A new, absolute favourite that we’re determined to do again soon and often.

Gujerati-style cabbage with carrots – serves 4 to 6

• 350g green cabbage, cored and finely shredded (we used spring greens)
• 350g carrots, coarsely grated
• ½ a hot green chilli, finely chopped
• 4 tbsp vegetable oil
• 1 tbsp black mustard seeds
• 1 dried hot red chilli
• 1¼ tsp salt
• ½ tsp sugar
• 4 heaped tbsp chopped coriander
• 1 tbsp lemon juice

Heat the oil in a wide, deep pot over a medium-high heat.

Add the mustard seeds, they will start popping after a few seconds, then add the red chilli and stir for a few seconds. Stir in the cabbage, carrots and green chilli. Reduce the heat to medium and stir for about 30 seconds, then add the salt, sugar and coriander. Cook for another 5 minutes or until the vegetables are just cooked, then stir in the lemon juice.

(Original recipe from Indian Cooking by Madhur Jaffrey, Barron’s Educational Series, Inc., 2002.)