Thoran, Indian Stir Fried Vegetables

I rescued a lot of cabbage and kale leaves destined for the compost bin with this dish in mind. It's so simple.

Serves 4-6

250g shredded & destalked greens (cabbage, kale, brussel sprouts)
2 large carrots, peeled and grated

1 red chilli, finely chopped

5cm ginger, finely grated or chopped

1 large garlic clove, peeled and finely grated or chopped

3 tbsp sunflower oil

1 tsp brown mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric

1/2 tsp salt

100g desiccated coconut

Prepare all the vegetables before you start cooking.

Heat the oil in a large pan or wok. Add the mustard seeds and the cumin seeds, and when they start to sizzle add the ginger, garlic, and chilli. Stir, then add the vegetables. Keep stir frying for 5-7 minutes, adding a little water they start to stick. Add the coconut, turmeric, and salt with about a mug of hot water. This is a dry curry, but I like a bit of water to wilt and soften the vegetables. Continue to heat until piping hot.

Serve with basmati rice.

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