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Cabbage Thoran

This quick coconut loaded stir fried Keralan cabbage dish is one of my all time favourites. Just like India, it’s bright, it’s colourful and loaded with fresh flavours. Best part about this dish is that it is so versatile that any seasonal vegetables can be used. I also like the version with green beans or purple cabbage in it. Give this recipe a go and let me know what you think. 



A vibrant Vegan Kale and Savoy Cabbage Throan stir fry
Just like India, it’s bright, colourful and loaded with fresh flavours.


Ingredients

Savoy cabbage- 100gm Shredded

Kale - 25gm shredded

Carrots- 50gm Julienne

Chopped onion- 50gm 

Dry red chilli -1 

Green chillies -1 chopped 

Coconut or veg oil - 30 ml

Mustard seeds -1/2 tsp

Cumin seeds- 1tsp

Ginger minced - 15g

Turmeric - 1/4 tsp

Curry leaves -10

Grated coconut -50g (preferably fresh or fresh frozen, if not dry desiccated will work too)


Method

Heat oil in a pan on a medium heat. 

 Add Cumin, mustard and dry red chilli. 

Once the seeds start to pop add ginger, curry leaves and chopped green chilli and sauté for 2-3 minutes. 

Once the ginger is brown add chopped onions and some salt and stir till onions turn soft. 

Add turmeric powder and  half of coconut and sauté for another 2 minutes. 

Finally, add prepped cabbage, kale and carrots and about 100ml water and cook till cabbage goes a little soft. I quite like my cabbage to have a bit of bite to it so I do not tend to overcook it till it goes soft. 

Check for seasoning and sprinkle rest of coconut on the top to finish.

You can eat it as it is like a warm salad or have it with some rice. 

Happy Cooking!

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