Serves 2 or 4 as a side

Ingredients

• 1 tbsp coconut oil
• 2 tsp black mustard seeds
• 2 tbsp chopped fresh curry leaves
• 1 tsp cumin seeds
• 2 red chillies, finely chopped
• 1 inch ginger, finely chopped
• 1cm fresh turmeric, finely chopped
• 1 tsp salt
• ½ tsp coarsely ground black pepper
• 250g cabbage, shredded finely
• 2 carrots, diced
• 100g green beans, diced
• 1 large parsnip, diced
• 1 red onion, finely sliced
• ½ tsp Smoked Paprika
• ½ tsp Cayenne
• 500g grated coconut/desiccated coconut

Method

• Heat the oil in a heavy-based pan set over a medium heat, and, when hot, add the onion and cook for 5 minutes.  Then add the mustard seeds followed by the curry leaves, cumin seeds and chillies.
• Stir for about 30 seconds, then add the ginger, turmeric, cayenne, smoked paprika, salt and black pepper and fry for another 30 seconds.
• Add the Parsnip and sweat for 10 minutes.
• Stir in the cabbage, beans 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 coconut, heat through for a minute
• Serve with rice or naan bread