Cabbage & Carrot Thoran
A delicious and flavorful dish made with cabbage and carrots, enhanced with coconut and spices. Perfect as a side.
Equipment
- large non-stick skillet
Ingredients
- 2 tablespoon coconut oil unrefined
- ¾ teaspoon black mustard seeds
- ¾ teaspoon cumin seeds
- 3 pieces eschalots finely diced
- ½ large onion finely diced
- 3 cloves garlic finely minced
- 1 piece green chilli deseeded and finely chopped
- 12 leaves curry leaves fresh
- ½ teaspoon turmeric powder
- ½ cup desiccated coconut unsweetened
- ½ cup water
- ¾ teaspoon salt
- ¼ small red cabbage very finely sliced (~6 cups)
- 2 small carrots peeled and finely shredded
Garnish
- ¼ cup fresh coriander/cilantro leaves roughly chopped
Instructions
- Melt oil in a large non-stick skillet over medium high heat.
- Add black mustard seeds and cook for 30 seconds – they will pop and sizzle
- Add cumin seeds and cook for 30 seconds.
- Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
- Add garlic and green chilli, cook for 2 minutes until softened but not golden.
- Add turmeric and curry leaves, cook for 30 seconds.
- Add coconut, water and salt. Cook until water mostly evaporates – about 3 minutes.
- Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat.
- Taste and check if it needs more salt for your taste.
- Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making.
Notes
Cabbage & Carrot Thoran is best served slightly warm and is not ideal for reheating the next day due to smell of raw cabbage. Cook the cabbage if expecting leftovers.
Nutrition
Serving: 1servingCalories: 141kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 10gSodium: 410mgPotassium: 243mgFiber: 4gSugar: 4gVitamin A: 4270IUVitamin C: 69mgCalcium: 50mgIron: 1mg
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