Directions

1. Melt the butter / coconut oil in a pan and soften the shallots.

2. Turn up the heat, add the cumin seeds and let them brown but not burn.

3. Add the cabbage, courgette, carrot and ginger and cook, stirring constantly. Use a lid to keep the steam in.

4. Add the turmeric, Kashmiri chilli and, if you're using them, the fresh green chillies.

5. After 5 minutes, add the lemon juice, zest and swede to the mixture.

6. Add the sweetener and lots of salt to taste.

7. Stir and finish off with the freshly chopped coriander.

8. Tip: Add 1 tbsp freshly crushed coriander seeds for extra flavour.

9. Head to the Samosa Pastry recipe to complete your samosas.