Keralan cabbage thoran with coconut and chilli

by Nico Rilla
Keralan cabbage thoran with coconut and chilli

Ingredients

100ml coconut oil (or vegetable oil)
2 tsp black mustard seeds
2 tsp black lentils
1 tsp cumin seeds
2 dried red chillies, broken up
10-15 curry leaves
60g garlic and ginger paste
½ tsp ground turmeric
250g pointed spring cabbage, shredded
2 carrots, cut into thin strips
2 fresh green bird's eye chillies, cut into thin discs
100g grated fresh coconut
1 tbsp coriander cress or chopped coriander

Directions

1 Heat the oil in large saucepan or wok over a medium heat. Add mustard seeds, lentils, cumin seeds and red chillies. When the seeds start to pop, add the curry leaves. Stir for about a minute then add the garlic and ginger paste and turmeric. Fry for 30 seconds.

2 Stir in the cabbage and carrots and cook covered over a medium heat for about 6 minutes or until the vegetables are tender, adding a splash of water if it starts to catch.

3 Stir in the green chillies and coconut. Heat through, top with coriander and serve.

Down farm provide fantastic local organic vegetables to our door each week, the quantity, taste, freshness and quality are perfect and we couldn't be happier! Thankyou!

— Karen Quinn and Family

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