Dry curry of cabbage, carrot and coconut (Thoran) recipe
 Thoran is a dry vegetable curry from Kerala made from whatever fresh vegetables are around – snake beans, unripe jack fruit, sag (leafy vegetables), even green tomatoes. This meal, if served as six portions, provides 156kcal, 3g protein, 4g carbohydrate (of which 3.5g sugars), 13g fat (of which 10g saturates), 5g fibre and 0.9 salt. 3 tbsp coconut oil or vegetable oil2 tsp black mustard seeds2 tbsp chopped fresh curry leaves1 tsp cumin seeds2 dried Kashmiri chillies, each broken into 3 or 4 pieces30g/1oz (or 6cm/2½in) fresh root ginger, finely grated into a paste½ tsp ground turmeric1 tsp salt½ tsp coarsely ground black pepper250g/9oz hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces2 carrots, diced2 fresh green chillies, sliced into thin rounds, with seeds100g/3½oz fresh or frozen coconut flesh, blended in a food processor or grated 3 tbsp coconut oil or vegetable oil 2 tsp black mustard seeds 2 tbsp chopped fresh curry leaves 1 tsp cumin seeds 2 dried Kashmiri chillies, each broken into 3 or 4 pieces 30g/1oz (or 6cm/2½in) fresh root ginger, finely grated into a paste ½ tsp ground turmeric 1 tsp salt ½ tsp coarsely ground black pepper 250g/9oz hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces 2 carrots, diced 2 fresh green chillies, sliced into thin rounds, with seeds 100g/3½oz fresh or frozen coconut flesh, blended in a food processor or grated boiled basmati rice poppadoms boiled basmati rice poppadoms Method Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds.Stir in the cabbage and carrots and cook, covered, over a medium heat for 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan.Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms. Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds. Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds. Stir in the cabbage and carrots and cook, covered, over a medium heat for 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan. Stir in the cabbage and carrots and cook, covered, over a medium heat for 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan. Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms. Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms.