Anjula’s Cabbage, Carrot and Green Bean Thoran as featured in Veggie Magazine

Serves: 4

Ready in: Under 15 Mins

Author and chef Anjula Devi shares her delicious recipe for thoran, which is perfect for summer. Traditionally served in Kerala, thoran is like a dry curry that’s typically served as a side dish, perhaps alongside a bowl of steamed rice. It uses fresh vegetables that are lightly stir-fried with fragrant spices like turmeric, cumin seeds, black mustard seeds and chilli.

INGREDIENTS:

1 tbsp coconut oil
1 tsp black mustard seeds
8 fresh curry leaves
3 fresh green chillies, slit lengthways
8g ginger, grated
4 spring onions, sliced lengthways
½ tsp ground turmeric
½ tsp ground cumin seeds
200g blanched green beans (see footnote)
1 small green cabbage, finely sliced
2 large carrots, shredded
salt, to taste
small handful of fresh coriander, roughly chopped
50g fresh or frozen coconut, grated
lime wedges, to serve

METHOD:

• In a large wok, heat the oil over a medium-high heat. Add the black mustard seeds and reduce the heat to low. Add the curry leaves and stir-fry until you can smell the aromas (about 30 seconds).
• Add the fresh green chillies and ginger, frying for 30 seconds. Add the spring onions, turn the heat up high and stir-fry for just 50 seconds.
• Add the turmeric and cumin seeds and stir-fry for 30 seconds, ensuring you don’t burn the spices.
• Add the blanched green beans and stir-fry for one minute, then add the shredded cabbage and carrots. Stir-fry for another minute, then add salt to taste. Switch off the heat, and add the fresh coriander. Top with the grated coconut and a wedge of lime, to serve.
• Note: you only need to the blanch the green beans for one minute in boiling hot water, with a little salt. To maintain the vibrant colour of the beans, simply rinse them under a cold tap to stop them from cooking further.

View article on magazine here
https://www.vegetarianrecipesmag.com/vegetarian-recipes/cabbage-carrot-and-green-bean-thoran