Nutrition and extra info
Nutrition: Per serving (4)
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
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.
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.
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