Ingredients

• 3 tbsp coconut oil or vegetable oil
• 2 tsp black mustard seeds
• 2 tbsp chopped fresh curry leaves
• 1 tsp cumin seeds
• 2 dried Kashmiri chillies
• each broken into 3 or 4 pieces
• 30g/1oz (or 6cm/2½in) fresh root ginger
• finely grated into a paste
• ½ tsp ground turmeric
• 1 tsp salt
• ½ tsp coarsely ground black pepper
• 250g/9oz hispi or pointed spring cabbage (or spring greens)
• shredded into 5mm pieces
• 2 carrots
• diced
• 2 fresh green chillies
• sliced into thin rounds
• with seeds
• 100g/3½oz fresh or frozen coconut flesh
• blended in a food processor or grated
• boiled basmati rice
• poppadoms

Directions

• Heat the oil in a heavy-based saucepan or karahi set over a medium heat
• and
• when hot
• add the mustard seeds followed by the curry leaves
• cumin seeds and dried chillies. Stir for about 30 seconds
• then add the ginger paste
• turmeric
• salt and black pepper and fry for 30 seconds.
• Stir in the cabbage and carrots and cook
• covered
• over a medium heat for 5-7 minutes
• or until the vegetables are tender
• adding a splash of water if they start to stick to the pan.
• Stir in the green chillies and coconut
• heat through for a minute and serve. Serve with rice and poppadoms.