Savoy cabbage thoran
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4 as a side
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- 2 tbsp vegetable oil
- 2 tsp brown mustard seeds
- 1 tsp cumin seeds
- 6 curry leaves
- 1 large onionfinely sliced into half moons
- 1 red chillideseeded and finely diced
- ½ tsp ground turmeric
- 350g Savoy cabbageouter leaves removed, cored and finely shredded
- 100g finely grated fresh coconut or rehydrated desiccated coconut
- fresh corianderfinely chopped
- ½ limejuiced
Nutrition: per serving
- kcal201
- fat15.3g
- saturates8.3g
- carbs8.3g
- sugars6.7g
- fibre6.8g
- protein4.1g
- salt0.7g
Method
step 1
Put the oil in a large, deep, lidded frying pan over a medium heat. Once hot, fry the mustard seeds, cumin seeds and curry leaves for 2 mins until fragrant, and the seeds start to pop. Add the onion and chilli, and fry for 3-4 min or until softened, then add the turmeric and a pinch of salt, cooking for another minute.
step 2
Add the cabbage with ½ tsp of salt, stir together, then cover. Leave to cook for 10 mins until the cabbage is tender. Stir in the coconut and, with the lid off, cook for a further 2-3 min or until the coconut is heated through. Stir through the coriander and lime juice, season to taste, then serve.
