Preheat your oven to 400°F (200°C) and gather your ingredients.

In a large mixing bowl, whisk together the peanut oil, freshly grated ginger, chopped green chilies, cumin seeds, turmeric, red pepper flakes, and salt.

Add the shredded cabbage, optional carrots, and curry leaves to the spice mixture and toss until fully coated.

Spread the seasoned cabbage mixture onto a parchment-lined baking sheet in an even layer.

Roast in the oven for 20-25 minutes, stirring halfway through for even cooking.

Once roasted, mix in the grated coconut, chopped cilantro, and lemon juice.

Serve hot alongside basmati rice and dal, garnished with crushed peanuts or sesame seeds if desired.