Cabbage curry

1. 1

   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.

2. 2

   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.

3. 3

   Add the desiccated coconut and cook whilst stirring for a further 2-3 minutes or until the mixture is dry. Serve.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.