This easy vegan curry is wonderful on its own or as a side dish with a more saucy curry.
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
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.
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