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An Abel & Cole take on the traditional Keralan dish thoran, a dry cabbage curry fried in rich and fiery spices. Ours is finished with a little sweet coconut cream, a handful of coriander leaves and fluffy brown basmati rice.
Prep: 15 mins | Cook: 25 mins
This is a really lovely curry! I upped the chilli and garlic in my curry paste to suit my taste but otherwise I pretty much cooked this as per the recipe. A word of caution about the quantities - the recipe claims to serve two but it's more like 3-4, depending on appetite. I served up two (slightly too) large portions and there's still plenty left over for lunch tomorrow AND I'm too stuffed to move!
This is lovely and well worth making your own curry paste for - just don't burn the paste when you fry it off, makes it bitter. I have found a little more coconut cream necessary but have also used a tin of coconut milk instead if I want a more saucy curry. Personally the timings and multi tasking never work for me - I'm just not a speedy enough chopper and it makes for a stressful cooking experience. I tend to make the curry paste first, then do my prep then start cooking and put the rice on when I think I am half an hour from ready.