• 2 tbsp vegetable or coconut oil
  • 2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp dried chilli flakes
  • 12 curry leaves
  • 3 cloves garlic, crushed
  • 2.5cm piece fresh ginger, finely grated
  • ½ tsp turmeric
  • 250g pointed spring cabbage, finely shredded or grated
  • 2 carrots, coarsely grated
  • 2 green chillies, thinly sliced
  • 100g fresh coconut, grated
  • 2-3 tbsp fresh coriander, chopped



  1. Heat the oil in a large pan over a medium heat. Add the mustard seeds, cumin seeds and chilli flakes and cook for 1-2 minutes until the seeds start to pop. Add the curry leaves and cook for 1 minute, then add the garlic, ginger and turmeric and cook for a further minute.
  2. Add the cabbage and carrot, stirring well. Cover and cook for 4-6 minutes until the cabbage is tender. If it starts to stick, add a little water to prevent it burning.
  3. Stir in the chillies and coconut. Cook for 1 minute until heated through. Sprinkle with coriander before serving.