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Vegetable

Thoran

Originating from Kerala in India, 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.

Serves 4-6

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Bob's  Kitchen Recipe Card

Ingredients for  4-6  Servings

  • 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
    Fresh root ginger, peeled and finely chopped
  • ½ tsp
    Ground turmeric
  • ½
    Pointed green cabbage, finely shredded
  • 2
    Large carrots, peeled and julienned
  • 200g
    Runner beans, de-stringed and cut into thin strips
  • 2 tbsp
    Desiccated or fresh shredded coconut
  • -
    Salt and freshly ground black pepper

  • To Garnish

  • -
    sliced green chillies (optional)
  • -
    Fresh coriander leaves (optional)

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Less than 10 minutes

Method

  1. 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.
  2. 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.
  3. Taste and add a little more salt if necessary. Garnish with green chillies and coriander leaves, if using.