Ingredients

• 2 tbsp coconut oil or vegetable oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• handful of fresh curry leaves
• ½ green chilli
• finely sliced
• 1 red onion
• sliced
• 2 garlic cloves
• peeled and kept whole
• 1 small savoy cabbage
• finely shredded (remove the thick stems)
• small handful desiccated coconut (approximately 25g/1oz)
• salt
• to taste

Directions

• Heat the oil in a wide
• heavy-based pan. Once hot
• add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves
• green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves.
• Continue to cook on a low heat and
• once the onion has softened
• remove the garlic cloves. Add the shredded cabbage
• a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked.
• Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve.