Cabbage and carrot coconut thoran
Finely cut vegetables briefly cooked with coconut, mustard seeds, curry leaves and chillies.
Active time25 min
Cooking9 min
Total29 min
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Ingredients
- 2 carrots
- 250 g fresh pointed cabbage
- 30 g fresh ginger
- 2 fresh green chillies
- 100 g fresh grated coconut flesh
- ½ tsp ground turmeric
- 2 tbsp fresh curry leaves
- 1 tsp cumin seeds
- 2 tsp black mustard seeds
- 3 tbsp coconut oil
- 2 dried Kashmiri chillies
- ½ tsp ground black pepper
- 1 tsp salt
Preparation
Wash and finely shred the cabbage. Peel and finely dice the carrots. Peel and grate the ginger. Chop the curry leaves. Break up the dried chillies and slice the green chillies with their seeds. Wash your hands after handling chillies.
2 carrots250 g fresh pointed cabbage30 g fresh ginger2 fresh green chillies2 tbsp fresh curry leaves2 dried Kashmiri chillies- knife
- board
- grater
Heat the coconut oil in a heavy saucepan. Add mustard seeds, curry leaves, cumin and dried chillies. Stir for 30 s. Add ginger, turmeric, salt and pepper and stir for another 30 s.
½ tsp ground turmeric1 tsp cumin seeds2 tsp black mustard seeds3 tbsp coconut oil½ tsp ground black pepper1 tsp salt- saucepan
- spoon
Use ready-grated fresh coconut. Add the cabbage and carrots. Cover and cook over medium-low heat for about 7 min, stirring, until tender. Stir in the green chillies and coconut and heat for another 1 min. Serve warm as a side.
100 g fresh grated coconut flesh- saucepan
- lid
- spoon
Allergens
- Mustard
- Tree nuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration