Squash & cabbage sabzi recipe

Squash & cabbage sabzi recipe


Squash & cabbage sabzi recipe

You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.


  1. Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat.
  2. After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like.


  • 2 tbsp sunflower oil
  • 1 tsp nigella seeds
  • thumb-sized piece ginger, grated
  • 2 garlic cloves, grated
  • 200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes
  • 200g cabbage, chopped (sweetheart or pointed cabbage works well)
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 2 tsp lime juice
  • dhal, chutney and rice or roti to serve (optional)


A sabzi is a vegetable- based dish, most typically including potatoes (aloo ki sabzi) or greens, cooked in a sauce or gravy.