Home > Sustainable recipes > Fridge-raid thoran

Fridge-raid thoran

Name: Fridge-raid thoran
Prep time: 10 min
Total time: 10 min
Yield: Serves 2 as a main or 4 as a side
Cuisine: Indian recipes
Ingredients: 1 garlic clove; 2 red chillies; 200g leftover cooked greens (such as brussels sprouts and/or cabbage); 300g leeks, onions and/or spring onions; 300g leftover cooked hard veg (such as carrots, parsnips and/or potatoes); 2 tbsp coconut oil; 1 tsp mustard seeds; Handful curry leaves; 1 tsp turmeric powder; 3 tbsp desiccated coconut; Juice ½ lemon; Handful toasted cashews (optional); Small handful coriander leaves, chopped

By: Anshu and Renée of DabbaDrop

Published: 7 Dec 23
Updated: 25 Mar 24

Spice up your leftover greens with this bright, tropical thoran. It’s a particularly useful recipe to have on hand after Christmas dinner, for using up leftover cooked sprouts or parsnips – and the speedy stir-fry is a good way of bringing some healthy greens to your Boxing Day table, too.

The recipe is by Anshu and Renée of DabbaDrop, a London delivery service offering South Asian meals in reusable tins called dabbas.

Easy
December 2023

Test kitchen approved

Serves 2 as a main or 4 as a side
Hands-on time 10 min

The recipe is by Anshu and Renée of DabbaDrop, a London delivery service offering South Asian meals in reusable tins called dabbas.

Nutrition: Per serving (for 4)

Calories: 195kcals
Fat: 12g (10g saturated)
Protein: 3.6g
Carbohydrates: 15g (9g sugars)
Fibre: 5.1g
Salt: 0.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 garlic clove
2 red chillies
200g leftover cooked greens (such as brussels sprouts and/or cabbage)
300g leeks, onions and/or spring onions
300g leftover cooked hard veg (such as carrots, parsnips and/or potatoes)
2 tbsp coconut oil
1 tsp mustard seeds
Handful curry leaves
1 tsp turmeric powder
3 tbsp desiccated coconut
Juice ½ lemon
Handful toasted cashews (optional)
Small handful coriander leaves, chopped

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Smash the garlic, slice the chillies, shred the greens and chop the rest of your veg.
Heat the coconut oil in a large frying pan until shimmering hot, then turn down the heat to medium-high and add the mustard seeds. Once they’ve popped, add the curry leaves, garlic and most of the chilli. Cook for a minute, then add your leeks, onions and/or spring onions. After another minute, add the hard veg.
Cook for a couple of minutes to warm through, then add the shredded greens, turmeric and coconut. Cover, remove from the heat and leave for a few minutes for everything to warm through.

Transfer the mixture to a serving plate. Squeeze over the lemon juice and top with the remaining chilli, the cashews (if using) and chopped coriander.

Recipe from December 2023 Issue

Nutrition

Nutrition: per serving

Calories: 195kcals
Fat: 12g (10g saturated)
Protein: 3.6g
Carbohydrates: 15g (9g sugars)
Fibre: 5.1g
Salt: 0.1g

delicious. tips

This thoran is a seriously versatile dish, so feel free to throw in whatever leftover veg you have. It’s especially good for using up Christmas dinner leftovers.