Sareta’s Beetroot and Cabbage Thoran

Name: Sareta’s Beetroot and Cabbage Thoran
Total time: 20 min
Ingredients: ½ teaspoon sea salt; 60–75 g/2¼–2¾ oz/scant 1 cup–1 cup unsweetened desiccated/dried shredded coconut; 60–75 g/2¼–2¾ oz/scant 1 cup–1 cup unsweetened desiccated/dried shredded coconut; 1½ teaspoon ground cumin/jeera; 1½ teaspoon ground cumin/jeera; ¾ teaspoons ground turmeric; 6 fresh curry leaves or 6–8 dried; 6 fresh curry leaves or 6–8 dried; 2½ teaspoons brown mustard seeds; 3 tablespoons vegan ghee or coconut oil (you may need 2–3 teaspoons extra, or water); 3 tablespoons vegan ghee or coconut oil (you may need 2–3 teaspoons extra, or water); 3 tablespoons vegan ghee or coconut oil (you may need 2–3 teaspoons extra, or water); 1½ fresh green finger chillies; 190 g/6¾ oz Savoy cabbage; 375 g/13 oz raw beetroots/beets; 375 g/13 oz raw beetroots/beets

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“This recipe is super-quick and really tasty. I like it from an Ayurvedic point of view because it doesn’t have onion or garlic, which can all be quite heavy on the digestion. Feel free to use whatever vegetables are in season – usually only one or two veg at a time.”

Ingredients

375 g/13 oz raw beetroots/beets
190 g/6¾

Side dish
Gluten-free
Vegan

Method

Let’s prepare the veg.

– Peel and grate the beetroots/beets.

– Finely slice the cabbage.

– Finely slice the green chillies (deseed if you prefer less heat).
Heat the 3 tablespoons of vegan ghee or coconut oil in a frying pan on a medium heat for 1 minute.
Add the mustard seeds and curry leaves and cook until the seeds