Directions

1. Begin by adding the oil to a saucepan and heating up the mustard seeds.

2. As soon as the seeds begin to pop, add the turmeric, stir quickly and then add the cabbage and carrots.

3. Cook with a lid on for around 15 minutes or until al dente (slightly crunchy), then add the chillies and cook for a further 5 minutes.

4. Add the sweetener and salt to taste, then add the chopped coriander and serve.