Sprout thoran
Prep
10m
Cook
25m
serves
4
Sprout thoran
Coconut is a staple in many Keralan dishes, such as this stir-fried vegie curry. The slight bitterness of the sprouts works really nicely with the sweet spiciness of the dish.
Ingredients (14)
- 500g brussels sprouts, thinly sliced
- 1 tbs coconut oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 onions, thinly sliced
- 2 long green chillies, thinly sliced, plus extra to serve
- 1 bunch coriander, leaves picked, stalks finely chopped
- 4 garlic cloves, thinly sliced
- 5cm piece (25g) ginger, thinly sliced
- 1 tsp ground turmeric
- 200g cherry tomatoes, halved
- 100g fresh, frozen or dried coconut meat, finely grated or finely chopped
- 1/3 cup (25g) coconut flakes, toasted
- Thinly sliced long red chilli and lime wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Toss the sprouts and a pinch of salt in a large bowl and set aside.
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2.Heat the oil in a large, deep-sided frypan with a lid over medium heat. Add cumin and mustard seeds, and cook, tossing, for 1-2 minutes or until seeds start to pop.
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3.Add onion and cook, stirring often, for 10 minutes or until softened. Add green chilli, coriander stalks, garlic, ginger and turmeric, and cook, stirring, for 5 minutes or until sweet and sticky (add 1-2 tbs water if the mixture starts to look dry).
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4.Throw in the salted sprouts, stir well and cover with a lid. Reduce the heat to low and cook, stirring occasionally, for 5 minutes or until sprouts are softened.
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5.Remove the lid and stir through cherry tomato and grated coconut. Season, and cook for 3 minutes or until the tomato is heated through.
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6.Scatter with toasted coconut, coriander leaves, extra green chilli and red chilli. Serve with lime wedges.
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