← Nouns Cooking · Indian

Ingredients

• 1 tbsp Vegetable oil
• 3 cm piece Ginger, finely chopped
• 4 cloves Garlic, finely chopped
• 2 Green chilli, finely chopped
• 3 tbsp coriander stems, finely chopped
• 75 g Cabbage, finely shredded
• 1 Carrot, finely chopped
• 50 g Green beans, finely chopped (optional)
• 1 l vegetable stock
• 2 tbsp cornflour, mixed with 4 tbsp water
• ½ tsp Black pepper, freshly ground
• ½ tsp salt, or to taste
• 1 lemon, juiced
• 4 tbsp coriander leaves, chopped

Method

1. Heat the oil in a pot over medium-high heat. Add the ginger, garlic, chillies and coriander stems and stir-fry for 1 minute without letting the garlic brown.
2. Add the cabbage, carrot and beans and stir-fry for 2 min, then pour in the stock and bring to the boil. Simmer for 5 min.
3. Stir the cornflour mixture, then pour it in slowly while stirring. Simmer for 2–3 min until the soup turns lightly glossy and slightly thickened.
4. Take the pot off the heat and stir in the pepper, salt, lemon juice and coriander leaves. Taste, add more lemon if you like it sharper, and serve straight away.

Tips

• Add the lemon off the heat: boiling it makes the soup taste bitter.
• Stir in cubes of firm tofu or shredded cooked chicken to make it a meal.
• Check that your stock or stock cube is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry Hebbar's Kitchen