Curried Broad Bean, Cabbage & Courgette

This dish is kind of a cross between a stir-fry and a curry. It is fairly spicy, so adjust the seasoning if you prefer. Its really simple to make. If you prefer, you can make without the chicken to keep it vegetarian. Most curry dishes have some sort of sauce with them, whereas this is dry. Its just something tasty and different to do with cabbage if you have any left over and want to try something new. The broad beans add some nice texture to the dish. The moisture from the cabbage and courgette should be enough, but if it feels a little dry for your liking, then add in a splash of water or stock.

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Curried Broad Bean, Cabbage & Courgette

Keyword

Broad Beans, Cabbage, Chicken, Courgette, Rice

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1 onion
• 1 chilli
• 1 piece fresh ginger
• 1 clove garlic
• 1 tbsp cumin seeds
• 1 tsp turmeric
• 2 skinless boneless chicken breasts
• 300 g cabbage approx.
• 1 courgette
• 100 g broad beans frozen
• 1 tsp ground coriander
• 1/2 tsp chilli powder
• 1/2 tsp salt
• 125 g basmati rice

Keyword Broad Beans, Cabbage, Chicken, Courgette, Rice Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 1 tsp coconut oil 1 onion 1 chilli 1 piece fresh ginger 1 clove garlic 1 tbsp cumin seeds 1 tsp turmeric 2 skinless boneless chicken breasts 300 g cabbage approx. 1 courgette 100 g broad beans frozen 1 tsp ground coriander 1/2 tsp chilli powder 1/2 tsp salt 125 g basmati rice

Instructions

To prepare:

1. Peel and slice the onion in to thin wedges. Thinly slice the chilli.
2. Peel and grate the garlic and ginger.
3. Add the chilli, onion, garlic and ginger to a large lidded frying pan with the coconut oil.
4. Slice the chicken in to bite size pieces.
5. Cut the courgette in to thick matchsticks.
6. Remove the base and outer leaves of the cabbage, then finely slice.

To cook:

1. Heat the frying pan over a medium-high heat and fry its contents for 3 minutes, stirring regularly.
2. Add in the cumin seeds and turmeric and stir well for 30 seconds.
3. Add in the chicken and fry for 1 minute, stirring regularly.
4. Add in the cabbage and courgette and continue to fry for 1 minute.
5. Weigh out the broad beans and add to the frying pan, straight from frozen.
6. Sprinkle in the ground coriander, chilli powder and salt, stir well.
7. Lower the heat right down, cover the pan and leave for 10-15 minutes, occasionally removing the lid to stir and check that it isn’t too dry or sticking to the bottom of the pan. If it does, then splash in a little water.
8. Cook the rice by adding it to a pan of boiling water and leave for 12 minutes.
9. To serve, divide the rice between two bowls and top with the curried cabbage mix. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.