Keralan cabbage thoran with coconut and chilli
by Nico Rilla
Ingredients
100ml coconut oil (or vegetable oil)
2 tsp black mustard seeds
2 tsp black lentils
1 tsp cumin seeds
2 dried red chillies, broken up
10-15 curry leaves
60g garlic and ginger paste
½ tsp ground turmeric
250g pointed spring cabbage, shredded
2 carrots, cut into thin strips
2 fresh green bird's eye chillies, cut into thin discs
100g grated fresh coconut
1 tbsp coriander cress or chopped coriander
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
— Karen
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