This crunchy, coconutty mix of cabbage from the southern coasts of India is an easy, delicious and super quick way to have your veggies and love them too! Benefit from both the antioxidant-filled cabbage and the good-fat-filled coconut. Plus turmeric helps boost your immunity and reduce inflammation. My favorite part is the amazing aroma that fills my kitchen whenever I make this dish. It's always a hit with family and friends and is often called 'Thoran' in India.
- In a large wok, heat oil on medium heat and add mustard seeds. Once the seeds start spluttering, add curry leaves and lower heat.
- Add all spices and salt and roast for a minute. Now add the cabbage and toss to ensure all the leaves are covered by the spice mix.
- Mix in the shredded coconut and toss again. You'll see the coconut absorb the yellow color of the turmeric and the cabbage will start to wilt a bit.
- Cover for five minutes and keep tossing in between. Serve hot when cabbage is done.