Serving amount:
  • 1 Greek yoghurt tub
  • 1 desiccated coconut sachet
  • 1 turmeric sachet
  • 1 black mustard seeds bag
  • 1 green cabbage bag
  • 1 Tuscan kale bunch
  • 2 Dutch cream potatoes
  • 1 lime
  • 1 long red chilli
  • 1 red onion*
  • 1 curry leaves bunch*
  • 1 coriander bunch*

Pantry staples: Salt, cooking oil, sugar 

Allergens: Onion, dairy

Specialised equipment: Frying pan, Medium saucepan, lined baking tray, zester/microplane, citrus juicer (optional) 

Chef's note: Distinctive to Northern Kerala, a Southern state of India, thoran is a side dish that contains finely chopped vegetables such as cabbage, beans or kale mixed with coconut. It can also contain mustard seeds, curry leaves and turmeric. It is cooked very quickly in a pan over high heat. 

* Use half of the onion provided. 

* Coriander and curry leaves are to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Read the recipe carefully before you begin. Preheat the oven to 200C fan forced. Cut the cabbage into one wedge per person, keeping the root end intact as much as possible. Peel and cut the potatoes into 2cm dice. Pick 1 stem of curry leaves* per 2 people. Thinly slice the chilli. Pick some of the coriander leaves*. Finely chop 2 teaspoons per person of coriander leaves and stems. Remove the kale leaves from the thick stalk then thinly slice the leaves. Thinly slice the onion*. Zest and juice the lime. 

2. Parboil the potatoes and cook the cabbage 

Bring a saucepan of salted water to the boil. Add the potatoes and parboil for 10 minutes or until soft. Strain and set aside. For the cabbage, place on a lined baking tray, drizzle with cooking oil and place into the oven for 8 minutes or until it starts to char around the edges. 

3. Make the spice oil 

Meanwhile, heat 1-2 tablespoons per person of cooking oil over medium-high heat. Once hot, add the turmeric, mustard seeds, curry leaves, half of the chopped coriander leaves and stems and chilli to taste. Be careful as the mustard seeds and curry leaves will pop so place a lid on top for 30 seconds. 

4. Cook the cabbage 

Remove the cabbage from the oven and carefully spoon on half of the spice oil over the cabbage wedges. Return to the oven for 8 minutes or until the edges are browned. Season with salt to taste. 

5. Cook the Bombay potatoes 

Place the cooked potatoes into the saucepan with the remaining spice oil. Stir to coat the potatoes in the spices. Place the potatoes on a lined baking tray and into the oven for 8minutes to crisp up. Season to taste. 

6. Cook the kale thoran 

Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the onion and cook for 3 minutes or until soft. Add the finely sliced kale and cook, stirring often, for 3 minutes or until the kale softens and reduces in size. Add the desiccated coconut and cook for 1 minute or until combined. Season with salt, a little sugar and lime juice to taste. 

7. Make the lime yoghurt 

Combine the yoghurt, lime zest and remaining chopped coriander. Season with salt to taste. 

8. To serve 

Divide the cabbage wedges, Bombay potatoes, kale thoran and lime yoghurt between serving plates. Top with the whole coriander leaves.