Squash & cabbage sabzi

• sunflower oil↗2 tbsp tbsp
• nigella seeds1 tsp tsp
• ginger↗thumb-sized piece

  grated

• garlic cloves↗2

  grated

• pumpkin↗200g g

  or butternut squash, peeled and chopped into 1-2cm cubes

• cabbage↗200g g

  chopped (sweetheart or pointed cabbage works well)

• turmeric↗1 tsp tsp
• ground coriander↗1 tsp tsp
• ground cumin↗1 tsp tsp
• chilli↗1 tsp tsp

  flakes

• lime juice↗2 tsp tsp
• dhal↗

  chutney and rice or roti to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. 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. Leave to steam for 7-8 mins over a low heat.

2. 2

   After this time, lift the lid to check if the squash 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.