Coconut cabbage thoran

A delicious coconut cabbage thoran makes a great accompaniment to any other veggie curry or dhal. Originating from Kerala, this coconut thoran is suitable for vegans.

Course Main

Cuisine Indian, Vegan

Keyword cabbage thoran

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 273kcal

Ingredients

1 tablespoon sunflower oil
10 curry leaves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ teaspoon red chilli flakes or to taste
½ teaspoon ground turmeric
Salt to taste
1 tablespoon ginger paste or finely chopped ginger
1 onion chopped
1 white cabbage shredded
100 g desiccated coconut or grated fresh coconut if available

Metric - US customary

Instructions

Heat 1 tablespoon sunflower oil in a large frying pan or wok.
Add 1 teaspoon mustard seeds then 1 teaspoon cumin seeds, ½ teaspoon chilli flakes and 10 curry leaves.
Stir fry for about 1 minute then add a pinch of salt, ½ teaspoon turmeric and 1 tablespoon ginger paste. Stir and fry for a further minute.
Add the chopped onion and continue to fry for 7-10 minutes until soft and turning golden, stirring often.
Add the shredded cabbage and cook for a further 5-10 minutes until soft. Stir often and add a little water if needed to stop it sticking.
When the cabbage is soft add 100g desiccated coconut and heat through.
Taste and add extra salt if needed.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition