Dry Curry Of Cabbage, Carrot And Coconut (Thoran)
This aromatic cabbage stir-fry infused with a blend of spices and coconut offers a delightful combination of flavors and textures. The tender vegetables complemented by the warmth of ginger and the nuttiness of coconut create a satisfying dish that pairs perfectly with fluffy basmati rice and crispy poppadoms. Simply prepare this vibrant and flavorful recipe for a delicious and comforting meal.
— Constant Cookbook
Ingredients
- 3 tbsp coconut oilvegetable oil
- 2 tsp black mustard seeds
- 2 tbsp chopped fresh curry leaves
- 1 tsp cumin
- 2 dried Kashmiri chillies
- 30g/1oz (or 6cm/2½in) fresh root ginger
- ½ tsp ground turmeric
- 1 tsp salt
- ½ tsp coarsely ground black pepper
- 250g/9oz hispi or pointed spring cabbage (or spring greens
- 2 carrots
- 2 fresh green chillies
- 100g/3½oz fresh or frozen coconut
- boiled basmati rice
- poppadoms
Instructions
- Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds.
- Stir in the cabbage and carrots and cook, covered, over a medium heat for 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan.
- Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4-6
Nutrition
- Calories: 156kcal
- Carbohydrate Content: 4g
- Fat Content: 13g
- Fiber Content: 5g
- Protein Content: 3g
- Saturated Fat Content: 10g
- Sugar Content: 3.5g
Comments
No comments found.