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Dry curry of cabbage, carrot and coconut (Thoran)
Fruit and vegetables
2 tbsp chopped fresh
curry leaves
2 dried Kashmiri
chillies
, each broken into 3 or 4 pieces
30g/1oz (or 6cm/2½in) fresh root
ginger
, finely grated into a paste
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
Tins, packets and jars
boiled
basmati rice
Cooking ingredients
3 tbsp coconut oil or
vegetable oil
2 tsp black
mustard seeds
1 tsp
cumin
seeds
½ tsp ground
turmeric
1 tsp
salt
½ tsp coarsely ground
black pepper
Other
poppadoms
Back to recipe
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