Cabbage Poriyal

I love warm cabbage dishes, and this is a spectacular side dish to anything.

• 1 small to medium green cabbage, finely sliced up

• 2 small to medium onions, finely chopped

• 1-2 inches ginger root, grated

• 3-4 garlic cloves, crushed

• 4 TBSP grated coconut

• salt

• optional red pepper flakes

• 1 tsp mustard seeds

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• 1/2 tsp curry powder

• 1 tsp cooking oil

• splash maple syrup

• 1 cup frozen green peas (or finely chopped carrots if you prefer carrots over peas)

  Saute the mustard seeds, coriander seeds, and cumin seeds in the cooking oil on a medium-low heat for a couple minutes, stirring to keep from burning. Add the curry powder, and cook a little longer. Add the ginger, onion, and garlic, and saute another minute. Add the cabbage and salt, and cook until the cabbage is nice and soft. Stir in the frozen peas (or finely chopped carrots), coconut, maple syrup, and optional red pepper flakes, and cook over medium heat until the peas have defrosted fully. Serve warm and enjoy! (Try these leftovers in a warm with shredded chicken or tofu another day!)