A vegetable side dish is the norm with most Indian rice dishes. You can eat it on its own with Indian bread (chapatti or roti) or Indian pancakes (dosas).

My favourite one was green beans and fresh desiccated coconut. We don’t have the luxury of fresh coconut in Australia – so many of the ones I’ve bought are off and mouldy because it is stored so long in the shops. And it is impossible to get organic ones. So I just use the dried organic desiccated coconut in this recipe. It turns out very well indeed. But of course, nothing can compare to a freshly grated, juicy coconut! Yum.

Right, so let’s get down to what good the ingredients are in this recipe.

Cumin – or jeera helps in digestion and reducing food-borne infections. It promotes weight loss, improves blood sugar, helps asthma and cholestrol and is a rich source of iron. It also helps the body to detoxify naturally.

Turmeric is a superfood that helps to reduce depression, is anti-inflammatory, contains vitamin B6, iron, potassium, etc. and is good for our liver, brain, thyroid, Covid-19 and so much more.

Curry leaves – This little known leaf is amazing in it’s nutrient profile, taken both internally and used externally.

These leaves contain calcium, phosphorus, niacin, Vitamin C and iron. They help to reduce cholesterol levels and manage type 2 diabetes.

They help to reduce the effects of chemotherapy, is good for the eyes, it protects your liver, is anti bacterial, anti fungal, an antioxidant, helps to prevent cancer and is good for your hair and skin.

Got a burn? Reach for the curry leaves. The paste, if applied topically, can help with burns, stings and bites.