Pic of Savoy cabbage thoran with sticky jasmine rice

Savoy cabbage thoran with sticky jasmine rice

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Vegetarian mains

Savoy cabbage thoran with sticky jasmine rice

Main Serves 2 40 min
Cabbage thoran is wonderful, lightly spiced Indian curry originating in Kerala. It can either be served as an accompaniment to other curries or as a main dish with sticky jasmine rice or simple boiled basmati. You don't need to stick with cabbage – this'll make a light, healthy dinner with any of your veg box greens – spinach, chard, kale or even shredded Brussels sprouts.


  • 150g jasmine rice
  • 2 tbsp coconut oil
  • 1 onion, finely sliced (or use a shredded leek)
  • 2 tsp black mustard seeds
  • 1 tbsp dried curry leaves
  • 3cm fresh ginger, peeled and finely grated
  • 1-2 red chillies, depending on your preference for heat, or use some dried chilli flakes
  • ½ tsp freshly ground cumin seeds
  • ½ tsp turmeric
  • ½ a very large or 1 small Savoy cabbage, shredded, tough core and ribs removed
  • 50g creamed coconut from a block, chopped or grated
  • handful dried coconut chips/shreds,toasted in a dry frying pan until golden
  • handful fresh coriander leaves (optional)
  • salt and pepper
Image of Savoy cabbage thoran with sticky jasmine rice


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Put the rice in a saucepan with twice the volume of water and a good pinch of salt. Bring up to the boil, cover and cook for 10 minutes.
  • Step 2

    Turn off the heat. Leave it covered to let the rice steam while you make the cabbage thoran.
  • Step 3

    Heat the coconut oil, add the onion and fry on a low heat for 10 minutes until softened, stirring now and then to stop it catching.
  • Step 4

    Turn the heat up a little. Add the mustard seeds and curry leaves and fry for about 1 minute, until you hear the seeds start to pop.
  • Step 5

    Add the ginger, chilli, cumin and turmeric and stir for 30 seconds. Then add the cabbage, creamed coconut and 2 tablespoons of water.
  • Step 6

    Season and stir for 1 minute or so to mix the ingredients together, then cover and cook on a lowish heat for about 5 minutes, stirring occasionally, until the cabbage has softened.
  • Step 7

    Add a splash more water if the cabbage starts to catch on the bottom of the pan. Check the seasoning.
  • Step 8

    Scatter over the coconut chips and fresh coriander, if using.
  • Step 9

    Once the cabbage is cooked, fluff up the rice with a fork; all the liquid should be absorbed and the rice sticky and tender.

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