| Savoy Cabbage with Coconut and Chilli (Bandh Gobhi) |
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 Often sprouts and greens are overlooked and become underrated. But this shouldn’t be the case. This dish makes a great accompaniment to the Roast Turkey Curry.
1 large Savoy cabbage
3 tbsp vegetable oil 2 garlic cloves, sliced 2 green chillies, chopped ½ tsp salt 2 tbsp lemon juice 2 tbsp desiccated coconut
Heat the oil in a wok with a lid or a large saucepan. Add the garlic and chillies followed by the cabbage and salt. Sauté for a couple of minutes. Then cover and cook on a low heat for 10 minutes until the cabbage is tender. Add the lemon juice and sprinkle the coconut. |
Serves 6
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