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Charred Hispi Cabbage with Tomato, Pea and Coconut Curry

October 3, 2019 / Niki / 7 Comments

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;

Dressed with tahini dressing and dukka

On a bed of butter bean hummus

With satay sauce and herby rice

I hope you enjoy! Much love, Niki xxx

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Charred Hispi Cabbage with Tomato, Pea and Coconut Curry

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
I thumb ginger grated
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;

Heat a griddle or large frying pan with a little oil.
Place the two sides of cabbage (inside down) onto the pan and griddle for aprox 5 minutes on a medium heat until nicely charred.
Remove from the pan and cut lengthways into quarters.
Add back to the pan, uncooked sides down and griddle for a further 5 minutes. Remove from the heat.
Add the four quarters to a baking tray with a little more oil and pinch of sea salt.
Bake for 15 minutes on 180c or until the cabbage is soft on the inside and crispy on the outside.

To make the curry;

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.
Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
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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7 Comments

Camille Ostlund on October 29, 2019 at 2:20 pm

Where do you find those Hispi cabbage ? Impossible to find in NYC. What would you suggest to replace it for ?
Thank you. Love your recipes and just would love to try these one…0

Reply
- Niki on November 2, 2019 at 11:45 am
  
  Hi Camille
  Sorry to hear that.
  you could definitely use white cabbage in slices or charred aubergine would be delicious!
  love
  Niki xxx
  
  Reply
B on December 17, 2019 at 7:21 pm

When you say ginger in your method do you mean ginger or tumeric as the ginger isn’t in the ingredients list? Thanks!

Reply
- Niki on February 13, 2020 at 2:02 pm
  
  All amended!
  Love
  Niki xxx
  
  Reply
Marina Stenson on February 11, 2020 at 4:45 pm

Ginger in the recipe is not on the ingredient list
directions state to add it at the same time as garlic
just FYI

LOVE this curry

Reply
- Niki on February 13, 2020 at 2:02 pm
  
  Hi Marina
  Amended! thanks for flagging!
  Love
  Niki xxx
  
  Reply
Creamy Coconut Roast Cauliflower & Chickpea Curry - Rebel Recipes on June 11, 2020 at 1:37 pm

[…] My Charred Hispi Cabbage with Tomato, Pea and Coconut Curryis quite unlike anything you will have every tried before, I guarantee it. […]

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Recipe Tags: cabbage curry hispi peas tomato curry

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