Squash & cabbage Sabzi

If you are looking for a vibrant, spice-forward way to use seasonal greens, this Squash & Cabbage Sabzi is the perfect solution. It’s a light, fragrant Indian-style stir-fry that is naturally vegan, rich in antioxidants, and brings a beautiful pop of color to any plate.

Ingredients you’ll need:

• The Base: 400g Pumpkin or Butternut squash (cubed) and 400g cabbage (shredded)
• The Aromatics: 1-2 tsp Nigella seeds, 3 cloves of garlic, and a thumb-sized piece of fresh ginger
• The Spice Blend: 1 tsp each of turmeric, ground coriander, ground cumin, and a pinch of chilli flakes
• The Finish: 2 tsp fresh lime or lemon juice and a splash of sunflower oil for tempering

How to prepare it:

• Temper the Spices: Heat the oil in a large pan and add the nigella seeds. Once they start to sizzle and pop, stir in the grated ginger and garlic for about a minute until fragrant.
• Layer the Flavors: Toss in your cubed squash and shredded cabbage. Sprinkle over the turmeric, coriander, cumin, and chilli flakes, ensuring the vegetables are evenly coated in the golden spice mix.
• Steam to Tender: Add a splash of water to the pan and cover with a tight-fitting lid. Let it steam over a low heat for about 7–8 minutes. This keeps the cabbage bright and the squash perfectly tender without falling apart.
• The Zesty Finish: Remove the lid and turn up the heat for a minute to cook off any remaining moisture. Stir in the lime juice to cut through the earthy spices and add a hit of brightness.

Serve: This is best enjoyed as a side dish to a warming dhal, or simply piled next to some fluffy basmati rice. It’s just as good the next day, making it a brilliant option for a healthy meal prep!