Cabbage and carrot thoran

Method

1. Shred 320 g cabbage very finely (about 2 mm) and grate 80 g (~1 medium) carrot. If you shredded them on Sunday, use them straight from the box.
2. Crush 50 g frozen coconut, 2 cloves garlic and ¼ tsp turmeric in the mortar for about 30 seconds, until the garlic is broken up and the coconut is yellow and damp.
3. Heat 3¼ tsp coconut oil in the frying pan on medium-high for 1 minute. Add ½ tsp mustard seeds and hold a lid over the pan until they pop, about 30 seconds.
4. Add ¾ sprig curry leaves (stand back, they spit) and stir for 10 seconds. Tip in the cabbage, carrot and ¾ tsp salt and stir for 1 minute.
5. Make a well in the middle, put the coconut mix in it and cover it with the vegetables. Put a lid on, turn the heat to medium-low and cook for 5 minutes, until the cabbage is just tender but still bright.
6. Take the lid off, turn the heat to medium and stir for 2 minutes, until there is no water left in the pan and the coconut looks dry and fluffy.
7. Spoon out the toddler and kids' portion. Finely chop ¾ green chilli, stir it into the rest and toss for 1 minute on medium.

Tips

• A food processor slicing disc shreds a whole week of cabbage in a minute.

Make it easier

• Weekend: Shred cabbage and carrot for the week's thoran; store in a box lined with paper towel.

Keeping and freezing

• Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Asthma: buy frozen grated coconut without sulphites (220–228).
• Toddlers: take their portion out before adding chilli or pepper.