Chayote with Coconut/Thoran (SRC)

July 27, 2014 at 10:00 pm 7 comments

I am currently (food) obsessed with two things:

1. All things Indian food, particularly curry
2. Everything and anything that be “spiralized” (I use this tool) – such as vegetable, potato or fruit spirals.

Food is fun, eating is fun and eating food in spiral form is just plain awesome.
chayote spirals

When I was assigned Shirley’s blog Enriching your Kid this month for the Secret Recipe Club, I was sold on making a dish with an Indian flare. This was an easy option since her repertoire includes items such as Beetroot Parantha and Banana Dumplings in Tomato Gravy (Kele Ka Kofta)…all unique and intriguing dishes that are now on my “to experiment list”! I ultimately decided on Shirley’s Chayote with Grated Coconut/Thoran since I was drawn to a new food, a new preparation and the seemingly lightness and versatility of the dish: I must say it was a great life choice!

chayote thoran bite2

 Get excited for a new food! Have you ever eaten Chayote (pronounced chai-yo-tay)? It’s a quirky little guy that’s actually considered a fruit; chayote is a member of the cucumber and squash family and can be eaten both in raw or cooked forms. Chayote is a good source of amino acids and Vitamin C that’s also low in calories, sodium, contains no cholestrol and is a good source of fiber. Due to it’s mild flavor, chayote is versatile in a variety of dishes and it can be eaten with or the without the skin.

I left the skin on and cooked the chayote spirals until crisp tender to maintain some texture. This recipe has a flavor punch from the spices, a freshness from the basil and the lemon and a complexity with the combination of coconut and sauteed onions..mmmm! While this dish is traditionally classified as a side, I also served it with cooked quinoa that was tossed with a little olive oil, Braggs liquid aminos and sea salt and had a filling yet light veggie-packed dinner. I even had a few leftovers that I threw into a mixed baby green salad with pepitas and a curry-inspired vinaigrette…bonus points for versatility!

chayote thoran2

I made a few little changes to the original recipe…due to my infatuation with “spiralizing” food, I opted to create chayote spirals instead of grating. I couldn’t find curry leaves so I substituted fresh basil leaves with a splash of freshly squeezed lemon juice. I also made the swap of dried coconut in place of freshly grated based on availability in addition to a serrano instead of a green chili. Since I enjoy strong spices, I increased the amount of tumeric and coconut and threw in some cumin seeds just for fun. I’ll be whipping this quick recipe up again soon…could chayote be my new favorite food craze?
chayote thoran

Chayote with Coconut/Thoran (lightly adapted from this recipe)
Gluten-free, Grain-free, Dairy-free, Vegan, Vegetarian, Soy-free, Nut-free, Quick and Easy

Ingredients
1 – 2 Tbsp coconut oil, olive oil or other neutral oil
2 chayotes
1 onion, thinly sliced (I used a yellow onion)
5 cloves of garlic
1 sprig of curry leaf (first choice) or 6-8 fresh basil leaves, thinly sliced
1 green chilli or serrano, slit in half
1/4 – 1/2 tsp ground tumeric (I love spices, I used the larger quantity)
1/2 tsp mustard seeds (I used brown mustard seeds)
1/4 tsp cumin seeds, slightly crushed with your fingers (optional)
squeeze of lemon or lime juice (Optional but I find it enhances the spices)
sea salt to taste
1 -3 tbs grated or shredded coconut

Directions

1. Wash and clean the chayote. Either spiralize OR and grate both chayote. I used this tool to spiralize.
2. Slice the onions, chop or mince the garlic fine and slit the chili in half.
3. In a medium pan, heat oil over medium heat and splutter the mustard and cumin seeds.
4. Add the curry leaf (if using basil will add in later), onions, garlic and pepper and saute until onions are soft and translucent, about 4-5 minutes.
5. Add the grated/spiralized chayote, ground tumeric and salt to taste. Stir well, then cover and cook for a few minutes. Do not cook the chayote till soft, there should be minimal cooking to leave the crunchy texture. Stir in basil if using instead of curry leaves.
6. Garnish with grated/shredded coconut and a squeeze of fresh lemon juice. Season with salt to taste and more lemon as desired.
7. Serve warm and enjoy!

 

chayote thoran bite

For more recipes from this month’s reveal, please click below!

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Entry filed under: Gluten Free, Lunch, Refined Sugar Free, Sides and Snacks, Soups and Salads, Vegan, Vegetarian. Tags: , , , , , , , , .

Salmon with Mango, Edamame and Grapefruit Salad (SRC) Strawberry Bruschetta – 4 Ways (SRC)

7 Comments Add your own

  • 1. sallybr  |  July 28, 2014 at 7:47 am

    Oh, this goes to my Pinterest board so quickly that I won’t be even blinking… I am in a total spiralizer mood these days, and chayote is something I never thought about preparing this way. Gotta try it!

    Reply
  • 2. Melissa  |  July 28, 2014 at 9:57 am

    I have never even heard of chayote, but from how you described it, I bet it is delicious! Plus, I love that you spiraled it. That makes it so fun! Great pick this month :)

    Reply
  • 3. shockinglydelicious  |  July 28, 2014 at 11:30 am

    That’s a very pretty dish! Great SRC pick!

    Reply
  • 4. Jess @ Flying on Jess Fuel  |  July 28, 2014 at 11:54 am

    Wow! How fun! I have definitely never had chayote but the way you cooked it sounds amazing!! I’ll have to keep my eye out for it next time I go shopping!

    Reply
  • 5. Karen @ Karen's Kitchen Stories  |  July 28, 2014 at 1:59 pm

    What a cool tool and what an interesting sounding dish. I’ve neither had chayote before so I’m glad to learn more about it!

    Reply
  • 6. iamahoneybee  |  July 28, 2014 at 8:28 pm

    sooo cool. I love my spiralizer too!
    Great pick.

    Reply
  • 7. Rebekah @ Making Miracles  |  August 2, 2014 at 10:32 am

    Thank you for introducing me to something I’d never heard of before – what a fun SRC pick this month!!

    Reply

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