Curried Broad Bean, Cabbage & Courgette
Servings Prep Time
2people 10minutes
Cook Time
Servings Prep Time
2people 10minutes
Cook Time
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.