Dry Curry of Cabbage, Carrot and Coconut (Thoran)

A dry Kerala vegetable curry featuring cabbage, carrots, coconut, and aromatic spices cooked in a karahi or saucepan.

Vegetarian Healthy Indian Side Dish Kerala

Estimated Nutrition

Calories

234

kcal / serving

936 kcal total

Carbs

per serving

24 g total

Fat

19.5g

per serving

78 g total

Protein

4.5g

per serving

18 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

100

Coconut Flesh

Fresh or frozen, blended or grated

NutsSeeds

tsp

Black Mustard Seed

tbsp

Curry Leaves

Chopped

tsp

Cumin Seed

piece

Dried Kashmiri Chillies

Broken into 3 or 4 pieces

0.5

tsp

Ground Turmeric

tsp

Salt

To taste

0.5

tsp

Black Pepper

Coarsely ground; to taste

OilsFats

tbsp

Coconut Oil

Or vegetable oil

Vegetables

Fresh Root Ginger

Finely grated into a paste

250

Hispi Cabbage

Shredded into 5mm pieces

piece

Carrot

Diced

piece

Green Chilli

Sliced into thin rounds with seeds

Method

Stir for 30 seconds, then add ginger, turmeric, salt, and pepper.

Serve immediately with rice and poppadoms.

Stir in green chillies and coconut, and heat for one minute.

Add a splash of water if the vegetables stick to the pan.

Heat oil in a heavy saucepan over medium heat.

Cover and cook for 5-7 minutes until vegetables are tender.

Fry for 30 seconds before stirring in cabbage and carrots.

Add mustard seeds, curry leaves, cumin, and dried chillies.