Have you tried charred hispi/pointed cabbage?
Oh my goodness, I love it! It’s totally unlike old school soggy cabbage. Charring the outside completely transforms and elevates it to something quite special – soft and buttery on the inside, crispy 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 other delicious ways to eat your charred cabbage are; dressed with tahini dressing and dukkah, on a bed of butter bean hummus, or with satay sauce and herby rice.
I hope you enjoy!
Much love, Niki xx
Jon
Lovely fresh tasting curry and hispi.
Very easy recipe.
Niki
So happy you like it! xx
Janet
OH and I both loved this recipe and scores well on Zoe for me. Will definitely be making again.
Niki
So happy to hear! xx
Ellen
This was absolutely delicious and so quick and easy it’s going to become a favourite.
Marina Stenson
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
Niki
Hi Marina
Amended! thanks for flagging!
Love
Niki xxx
B
When you say ginger in your method do you mean ginger or tumeric as the ginger isn’t in the ingredients list? Thanks!
Niki
All amended!
Love
Niki xxx
Camille Ostlund
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
Niki
Hi Camille
Sorry to hear that.
you could definitely use white cabbage in slices or charred aubergine would be delicious!
love
Niki xxx