Green Bean Dahl and Crunchy Indian Cabbage


  • 1 tsp yellow mustard seeds
  • 1 tbsp mild curry powder
  • 1/2 tsp turmeric
  • 1 tsp fenugreek seeds
  • 1 red onion, finely diced
  • 1 tin of coconut milk
  • 1 tin of chopped tomatoes
  • 1 tin of lentils, drained and rinsed
  • handful of spinach
  • handful of green beans, halved
  • for the cabbage:
  • 1/2 a large cabbage, sliced finely
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • 1 tbsp oil


  1. In a large heavy bottom pan, warm some oil on a medium heat. Add the garlic, ginger, onion and spices. Stir for around 5-8 mins until the onion is soft and the spices are fragrant

  2. Add the coconut milk and tomatoes and stir well. Simmer for 5 minutes before adding the lentils

  3. Simmer for another few minutes before adding the green beans and spinach for the last three minutes. Season with salt and pepper before serving

  4. Warm the cumin seeds in the oil and add the cabbage. Sautée for 3-5 mins until soft with a crunchy bite. Sprinkle nigella seeds over and season with a sprinkle of sea salt flakes before serving

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