Indian Cabbage Soup Recipe

This is the healthy cabbage soup recipe gets plenty of flavor from a bit of hot sauce and some fresh herbs. Be sure to use fresh cilantro, as this cabbage soup isn't the same without it.

New potato & tamarind salad

Lets go make the Potato & tamarind salad

Ingredients

• 1½ tbsp tamarind pulp or paste
• 50g golden muscovado sugar
• 1 tbsp ground cumin
• thumb-sized piece ginger, chopped
• 1.2kg new potatoes
• 3 tbsp natural low-fat yogurt
• 4 tbsp chopped coriander

Method

1. To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang – add extra sugar if needed.
2. While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.

Creamy beetroot curry

Lets go make the Creamy beetroot curry

Ingredients

• 1 tbsp vegetable oil
• 2 onions, very finely chopped
• 2 tsp yellow mustard seeds
• 3 tbsp madras curry paste
• 1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced
• 1 green chilli, halved lengthways
• 400g can chopped tomatoes
• 3 tbsp ground almonds
• 4 tbsp low-fat natural yogurt, plus extra to serve
• basmati rice, to serve (optional)

Method

1. Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.
2. Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.
3. Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.