This superhealthy, stir-fried side makes a tasty vegetarian supper served with rice and dhal

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• Prep:10 m

• Cook:20 m

• Ready In:30 m

• Serves: 4

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Ingredients

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• 500g Charlotte or other new potato, unpeeled and halved

• 2 tbsp sunflower oil

• 1 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip)

• 1 tsp black mustard seeds

• 1 tsp cumin seeds

• 2 dried red chillies

• 1 fresh red or green chilli, deseeded and thinly sliced

• 1 pointed (sweetheart) cabbage, finely shreddedjuice ½ lemon

• 2 tbsp desiccated or shaved fresh coconut, toasted

• bunch of coriander, roughly chopped

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Directions

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1. Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.

2. Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.

3. Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.