Param-baram

Cabbage curry
22 ratings
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Cabbage curry
This easy Indian cabbage dish is wonderful on its own or as a side dish with a variety of dishes for a curry feast.

By George and Fran Alagiah
From Recipes That Made Me
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 6

Dietary


Vegetarian

Ingredients
2 tbsp coconut oil or vegetable oil
1 tsp cumin seeds
1 tsp turmeric
handful of fresh curry leaves
½ green chilli, finely sliced
1 red onion, sliced
2 garlic cloves, peeled and kept whole
1 small savoy cabbage, finely shredded (remove the thick stems)
small handful desiccated coconut (approximately 25g/1oz)
salt, to taste
Method
Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves.

Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked.

Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve.

Bibimbap with sesame spinach
6 ratings
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Bibimbap with sesame spinach
Bibimbap is a Korean dish of rice topped with pickles, chilli sauce and veggies, making a colourful and nourishing meal in a bowl. Any leftovers are great for packed lunches.

Each serving provides 696 kcal, 22g protein, 84g carbohydrate (of which 30g sugars), 27g fat (of which 5g saturates), 10g fibre and 4.8g salt.


By Rachel Phipps
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Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Dietary


Vegetarian

Ingredients
120g/4½oz brown basmati rice
2 tsp toasted sesame oil
2 large free-range eggs
¼ cucumber, peeled and roughly chopped
100g/3½oz kimchi
1 tsp toasted sesame seeds, to garnish
For the quick pickled carrot
1 large carrot, peeled and cut into thin matchsticks
2 tbsp rice wine vinegar
¼ tsp caster sugar
¼ tsp sea salt
For the sweet chilli sauce
2 tbsp gochujang (Korean fermented chilli paste)
1½ tbsp rice wine vinegar
1 tbsp runny honey
1 tsp toasted sesame oil
For the sesame spinach
½ tbsp toasted sesame oil
1 large garlic clove, finely chopped
200g/7oz baby spinach leaves
100g/3½oz beansprouts
1 tbsp soy sauce
½ tsp caster sugar
large pinch sea salt
Recipe tips
Method
Cook the rice in boiling water for 20 minutes until tender and then drain.

Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside, stirring occasionally.

To make the chilli sauce, whisk together all the ingredients until smooth in a small bowl.

To make the sesame spinach, heat the oil in a large frying pan over a medium heat and fry the garlic until soft. Add the spinach, in batches if necessary, and gently fry for 5 minutes, or until wilted. Turn up the heat, and add the beansprouts, soy sauce, sugar and salt. Cook for 3–4 minutes, or until all the liquid has evaporated.

Just before serving, heat the sesame oil in a frying pan and fry the eggs, sunny side-up. Remove the pickled carrot from the bowl and pat dry on kitchen paper.

Divide the rice between two shallow bowls. Add the sesame spinach, cucumber, carrot pickle and kimchi. Top each bowl with a fried egg, a drizzle of chilli sauce and a sprinkling of toasted sesame seeds.

Grated marzipan, porridge oats and demerara sugar make an instant (and yummy) tinned apricot crumble topping for this easy store cupboard dessert.

Each serving provides 492 kcal, 9g protein, 78g carbohydrates (of which 56g sugars), 15g fat (of which 3.5g saturates), 5g fibre and 0.1g salt.


By Justine Pattison
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Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Ingredients
2 x 420g cans apricot halves in juice or syrup
100g/3½oz marzipan
50g/1¾oz plain flour
50g/1¾oz porridge oats (not jumbo)
50g/1¾oz demerara sugar
2 tbsp sunflower oil or 25g/1oz butter
15g/½ oz flaked almonds (optional)
400g tin custard
Method
Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss.

In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots.

Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides.

Warm the custard in a small saucepan and serve alongside the crumble.