Make this Savoy cabbage thoran, then check out our Keralan chicken curry, aloo gobi with poached eggs and more Indian recipes.

Named after a region in France, Savoy cabbage is mild in taste and, due to its large, robust leaves, holds up well when cooking. The leaves are especially good for stuffing.

To rehydrate desiccated coconut, cover with just enough hot water and leave to soak for an hour before draining and squeezing out any excess liquid. Want to make it into coconut milk? Keep the coconut in the water and blend until smooth, adding extra water to thin.


  • 2 tbsp vegetable oil
  • 2 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 6 curry leaves
  • 1 large onion, finely sliced into half moons
  • 1 red chilli, deseeded and finely diced
  • ½ tsp ground turmeric
  • 350g Savoy cabbage, outer leaves removed, cored and finely shredded
  • 100g finely grated fresh coconut or rehydrated desiccated coconut
  • fresh coriander, finely chopped
  • ½ lime, juiced


  • STEP 1

    Put the oil in a large, deep, lidded frying pan over a medium heat. Once hot, fry the mustard seeds, cumin seeds and curry leaves for 2 mins until fragrant, and the seeds start to pop. Add the onion and chilli, and fry for 3-4 min or until softened, then add the turmeric and a pinch of salt, cooking for another minute.

  • STEP 2

    Add the cabbage with ½ tsp of salt, stir together, then cover. Leave to cook for 10 mins until the cabbage is tender. Stir in the coconut and, with the lid off, cook for a further 2-3 min or until the coconut is heated through. Stir through the coriander and lime juice, season to taste, then serve.

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