Spicy Cabbage, Lentils & Nan

Print Recipe Add to Collection

5 from 2 votes

Spicy Cabbage, Lentils & Nan

What to make with a huge Savoy

Resting time1

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Diet: Dairy Free

Servings:

Calories: 608kcal

Author: Thrifty Lesley

Cost: 51p

Equipment

mixing bowl
large mixing spoon
pan to fry in
small sharp knife
chopping board

Ingredients

Spicy Cabbage

100 g red lentils
400 ml water
1 stock cube
1 onion
bit of garlic
250 g cabbage
2 tsps mustard seeds
1 tsp ground coriander
1 tsp turmeric
pinch cayenne or a little chilli
1 tin tomatoes
2 tblsps veg oil

Nan

125 g self-raising flour
pinch salt

Metric - US Customary

Instructions

Nan Bread

First of all, make the nan. These really need to rest for at least an
hour to get that doughy nan texture. If you make and eat them straight
away, they will still taste good, but they will be more cakey.
Stir the flour and salt with enough water to make a soft dough and give
it all a good knead if you like, you don’t really need to, I don’t
usually bother. Place in an oiled bowl and leave to prove for an hour.
Punch down and divide into 2. Roll out into nan shapes.
125 g self-raising flour, pinch salt
When you are ready to eat, pre-heat grill to high and place each nan on the grill pan and grill until it puffs and there are some brown spots. No need to turn over. Brush with a bit of spread or butter if you have it and serve straight away.
I make these nan with milk in the Chole recipe, but have found that water is just fine

Spicy Cabbage

Simmer the lentils with the stock cube in the water.
100 g red lentils, 400 ml water, 1 stock cube
Meanwhile, prepare the veg. Strip the cabbage leaves from their tough
stalks and very finely chop the stalks. I had almost nothing to put in
the compost pot.
250 g cabbage
Saute the onion, garlic and cabbage in the oil until the onion is
transparent, add the spices and saute for several minutes until the tiny
bits of stalk are softened.
1 onion, bit of garlic, 2 tsps mustard seeds, 1 tsp ground coriander, 1 tsp turmeric, pinch cayenne, 2 tblsps veg oil
Add the tinned tomatoes, breaking them up if they are whole ones and tip in the cooked lentils. Simmer until the veg are cooked and soft, keep the lid off if you need to reduce the liquid a bit. Add salt and pepper if you need them
1 tin tomatoes
Serve with the nan

Notes

Makes 2 extremely generous servings. If you don’t want that much, will keep well for the next day when you could have it with cous cous, rice or perhaps some potato

Got a great recipe? How about submitting it to appear on Thrifty Lesley!

Nutrition