Cabbage and carrot make a simple yet powerful combination for diabetes management. Both vegetables are naturally low in calories and carbohydrates but rich in fibre, vitamins, and antioxidants. Carrots add natural sweetness without spiking blood sugar, while cabbage provides compounds that support heart and gut health.
This stir fry is prepared in the traditional “thoran” style of Kerala, where vegetables are sautéed with coconut, curry leaves, and mustard seeds. It uses minimal oil and no heavy masalas, keeping the dish light and suitable for regular diabetic diets.
The addition of fresh grated coconut gives healthy fats and improves satiety, making this stir fry a balanced side dish. It pairs beautifully with brown rice, multigrain rotis, or as an accompaniment to dal and rasam. Nutritious, quick to prepare, and delicious, this dish proves that diabetic-friendly meals can be full of flavour.
Cut the Veggies on a chopping board with a sharp knife. Meanwhile, Heat oil in a pan, add mustard seeds and let them splutter.
Add onion, green chilli, and curry leaves. Sauté for 1–2 minutes.
Add cabbage, carrot, turmeric, and salt. Mix well.
Sprinkle little water, cover, and cook on low flame for 5–6 minutes until vegetables are soft but not mushy.
Add grated coconut, stir, and cook for 1 more minute.
Serve hot as a side dish with brown rice, dal, or multigrain roti.
Tips and Tricks
- Don’t overcook; vegetables should retain a slight crunch for maximum nutrition.
- Add a handful of green beans or peas for more variety.
- Use fresh coconut; desiccated coconut doesn’t give the same flavour.
Frequently Asked Questions
Yes, though coconut adds healthy fats and authentic flavour. You can reduce the quantity if preferred.
Yes, but best enjoyed fresh to retain crunch. Reheat lightly before serving.
No, carrots have a low glycaemic index and are safe for diabetics in moderate portions.
