Firstly, let me apologise for the premature publishing of this post yesterday – that will teach me to try to write a blog on a smart phone! It uploaded it instead of saving as a draft!
A while ago we enjoyed watching Rick Stein’s India series on TV. I’ve become very inspired by Indian culture and food while training to be a yoga teacher. So while watching one episode I noted down what Rick used to make a dish known as Thoran. I didn’t have any quantities, so have cooked it myself a few times to complete the recipe. The best thing about this dry curry (apart from making use of cauliflower greens) is that it’s quick and very tasty.
2 tbsp coconut oil
1 tbsp mustard seeds
1 tsp cumin seeds
6 curry leaves
2 cm finely chopped ginger
1 onion, chopped
3 handfuls chopped cauliflower greens or cabbage
2 large grated carrots
Pinch chilli flakes
1/2 tsp turmeric
3 tbsp desiccated coconut
1/4 small green chilli, chopped finely
1. In a medium saucepan melt coconut oil.
2. Fry the mustard and cumin seeds until the mustard seeds pop. Don’t have the heat too high.
3. Add the curry leaves, ginger and onion and continue to fry, stirring regularly.
4. Now add the greens and carrots, turmeric, coconut and green chilli. Salt to taste.
5. Stir, put a lid on the pan and allow to cook gently for 10 mins on a very low heat.
6. Taste and add more spice or salt if desired.
7. Serve with rice, chapatis and your favourite chutney or pickle.