Cabbage Thoran is a delicious vegetable dish from Kerala. It is also a good recipe to do with green beans when they’re harvested later in the season – just substitute the cabbage for green beans. We like to serve this alongside a lentil dhal and some basmati rice.

Serves 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:

2 tbsp coconut oil
6 curry leaves
3⁄4 tsp black mustard seeds
1 onion, finely sliced
2 garlic cloves, crushed
1 green chilli, finely sliced
40g desiccated coconut
500g king (or savoy) cabbage, shredded
2/3 tsp salt
1⁄4 tsp ground turmeric
1⁄2 lemon, juiced

Method:

1. Heat the coconut oil in a large frying pan until hot, then add the curry leaves and mustard seeds.
2. When the seeds crackle in the heat, add the onion.
3. Cook for about 10 minutes, until soft and starting to caramelise, then add the garlic and green chilli, and stir-fry for a couple of minutes.
4. Add the coconut and cabbage and keep tossing and turning for around 4-6 minutes or until it’s wilted and tender.
5. Add the salt and turmeric, squeeze over the lemon juice, then take off the heat.
6. Season with a little more salt and lemon juice as needed.