Cabbage Stir-Fry With Coconut and Lemon

Ingredients for Cabbage Stir-Fry With Coconut and Lemon

• 20g unsweetened grated coconut (fresh, frozen, or dried)

• 2 tablespoons mild-flavoured oil, such as canola

• 1 teaspoon yellow or black mustard seeds

• 2 teaspoons chana dal (the split kernel of a variety of chickpea) and/or urad dal (black gram beans), or 2 teaspoons lightly crushed yellow split peas

• 1–2 dried red chillies, broken in half

• 1 small head of cabbage (about 675g), trimmed, cored, finely chopped (about 1200g )

• 3/4 teaspoons (or more) kosher salt

• 1/4 teaspoons ground turmeric

• 2 tablespoons chopped coriander leaves

• 1 tablespoon (or more) fresh lemon juice

Thaw frozen coconut or soak dried coconut in a little hot water to plump up.

Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chillies and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3–5 minutes. Add coconut and cook until heated through, about 1 minute more.

Remove from heat. Stir in coriander and lemon juice. Taste and add more lemon juice and salt if needed.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.