Keralan Thoran

Serves 2 or 4 as a side


  • 1 tbsp coconut oil
  • 2 tsp black mustard seeds
  • 2 tbsp chopped fresh curry leaves
  • 1 tsp cumin seeds
  • 2 red chillies, finely chopped
  • 1 inch ginger, finely chopped
  • 1cm fresh turmeric, finely chopped
  • 1 tsp salt
  • ½ tsp coarsely ground black pepper
  • 250g cabbage, shredded finely
  • 2 carrots, diced
  • 100g green beans, diced
  • 1 large parsnip, diced
  • 1 red onion, finely sliced
  • ½ tsp Smoked Paprika
  • ½ tsp Cayenne
  • 100g grated coconut/desiccated coconut


  • Heat the oil in a heavy-based pan set over a medium heat, and, when hot, add the onion and cook for 5 minutes.  Then add the mustard seeds followed by the curry leaves, cumin seeds and chillies.
  • Stir for about 30 seconds, then add the ginger, turmeric, cayenne, smoked paprika, salt and black pepper and fry for another 30 seconds.
  • Add the Parsnip and sweat for 10 minutes.
  • Stir in the cabbage, beans 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 coconut, heat through for a minute
  • Serve with rice or naan bread

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