Charred Hispi Cabbage with Tomato, Pea and Coconut Curry

Have you tried charred hispi/pointed cabbage? Oh my goodness, I love it! Its totally unlike old school soggy cabbage. Charring the outside completely transforms and elevates it to something quite special – soft and buttery on the inside, cispy and caramelised on the outside. 


I could wolf them down just as they are, and they are a brilliant side dish. But here I’ve combined them with a simple but delicious tomato, pea and coconut curry. I think it works so well together. 


Some delicious ways to eat your charred cabbage; 

  • With satay sauce and herby rice


I hope you enjoy! Much love, Niki xxx

I'd love to know if you made this recipe.

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Info

 

  2 servings
  20 minutes preparation time
  35 minutes cook time

Ingredients

  • 1 hispi cabbage sliced in half 
     
  • 2 tbsp Olive oil 
     
  • Sea salt 
For the tomato curry; 
  • 2 tbsp olive oil 
     
  • 1 onion – roughly chopped
     
  • 1 tsp turmeric
     
  • 2 tsp black mustard seeds
     
  • 1 tsp cumin seeds
     
  • 1 tsp ground coriander
     
  • 1/2 tsp chilli flakes
     
  • 4 cloves garlic sliced 
     
  • 10-12 cherry to tomatoes or 4 tomatoes chopped 
     
  • 1/2 tsp sea salt
     
  • 1-2 tbsp water 
     
  • 3 tbsp coconut yogurt or cream 
     
  • 3 big handfuls frozen peas 
     
Optional add ins;  
 
  • Fresh Coriander 
     
  • More coconut yogurt 

Directions

To cook the cabbage; 
 
  1. Heat a griddle or large frying pan with a little oil. 
     
  2. Place the two sides of cabbage (inside down) onto the pan and griddle for aprox 5 minutes on a medium heat until nicely charred. 
     
  3. Remove from the pan and cut lengthways into quarters. 
     
  4. Add back to the pan, uncooked sides down and griddle for a further 5 minutes. Remove from the heat. 
     
  5. Add the four quarters to a baking tray with a little more oil and pinch of sea salt. 
     
  6. Bake for 15 minutes on 180c or until the cabbage is soft on the inside and crispy on the outside. 
To make the curry; 
 
  1. Add the oil to a large frying pan and heat to a medium heat. Add in the mustard and cumin seeds until they pop then add in the remaining spices. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
     
  2. Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
     
  3. Cook for a further 3-4 minutes then add the water and frozen peas. Simmer for 5 minutes. Season well. Stir in the coconut yogurt. 

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