Braised cabbage, cauliflower, and carrot with coconut 


Nik Sharma

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Nik Sharma’s braised cabbage, cauliflower and carrot with coconut Photograph: Issy Croker/The Guardian. Food styling: Sam Dixon. Prop styling: Louie Waller.

This dish is inspired by foogath, a Goan dish in which cabbage and sometimes other vegetables are braised and cooked with spices, then topped with fresh coconut. In this version, the carrots bring a spot of sweetness, while the cauliflower adds a contrasting texture to that of the cabbage.

To make this recipe, please visit my column at The Guardian.

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