Fridge-raid thoran
- Portion size: Serves 2 as a main or 4 as a side
- Hands-on time 10 min
- Difficulty: easy
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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 195kcals Calories
- 12g (10g saturated) Fat
- 3.6g Protein
- 15g (9g sugars) Carbs
- 5.1g Fibre
- 0.1g Salt
Leave a comment, question or tip