An easy Vegan curry from Sri Lanka by George and Fran Alagiah.
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.