Thoran
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4–6
Originating in Kerala, thoran is a dry vegetable curry made with a mix of fresh vegetables and coconut. It’s traditionally served with an array of other dishes as part of a vegan or vegetarian feast.
Ingredients
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- handful curry leaves
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 green chillies, finely chopped
- 2 tbsp chopped coriander stems
- 15g/½oz fresh root ginger, peeled and finely chopped
- ½ tsp ground turmeric
- ½ pointed green cabbage, finely shredded
- 2 large carrots, peeled and julienned
- 200g/7oz runner beans, de-stringed and cut into thin strips
- 2 tbsp desiccated or fresh shredded coconut
- salt and freshly ground black pepper
To garnish (optional)
- sliced green chillies
- fresh coriander leaves
Method
Heat the oil in a large deep frying pan or wok over a medium heat. Add the seeds and curry leaves and fry until the curry leaves start to crackle. Add the onion, garlic, chillies, coriander stems and ginger and fry for a few minutes until the onion is starting to soften.
Stir in the turmeric, cabbage, carrots and beans, season with salt and pepper and stir-fry for a few minutes until the vegetables start to collapse. Add the coconut and continue to stir-fry, adding a splash of water if the vegetables start to stick.
Taste and add a little more salt if necessary. Garnish with green chillies and coriander leaves, if using.
