This recipe makes enough for 2 - 3 main meal sizes or 4 sides.

For this delicious warm spiced cabbage salad, you'll need:

• 6 baby potatoes halved
• 2 tbs good quality cooking oil
• 1 heaped tbs Gujerati spices
  
• 1/4 head of cabbage
  
• 1 mild chili or alternatively 1/2 red capsicum, diced finely
  
• 1 can chick peas, drained
  
• salt pepper
• Juice from 1 lemon
  
• 1 heaped tb dessicated coconut
• 1/2 cup roughly chopped coriander
  

• Cook the baby potatoes in lightly salted boiling water. This will take about 15 minutes and they'll be ready by the time the cabbage salad is put together.
  
  
• In a large non-stick skillet or sauce pot, heat the cooking oil
  
  
• When hot, toss in the spices and fry for a couple of minutes, till fragrant
  
  
• Toss in the cabbage and chilli and fry till soft
  
  
• Season with salt and pepper as suits your taste
  
  
• Toss in the can of drained lentils and stir through to warm 
  
  
• If the mixture looks a little dry, just add a couple of table spoons of water. Not too much, though
  
  
• If using red bell peppers as a substitute for chilli, toss them in now
  
  
• Turn off the heat
  
  
• The potatoes should be ready by now. You want them still firm but cooked all the way through. Drain them and add them to the cabbage salad
  
  
• Stir through
  
  
• Add juice squeezed from one lemon and toss through the coconut and coriander
  
  
• Serve immediately on a large platter
  
  
• This makes sufficient for 4 to 6 persons as a sides or if serving as a vegetarian mains, this recipe makes 2 to 3 serves
  
  
• For more "body",  you may add another can of drained chick peas or white canneli beans. There's no need to cook the beans, just stir them in to warm it through.