Charred Hispi Cabbage with Tomato, Pea and Coconut Curry
Caramelised and charred hispi cabbage on a bed of tomato, pea and coconut curry. A feast of vegetables and spices and makes a brilliant weekday meal.
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 xxx
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
Instructions
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 approx 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 approx 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.
7 Responses
This was absolutely delicious and so quick and easy it’s going to become a favourite.
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
Hi Marina
Amended! thanks for flagging!
Love
Niki xxx
When you say ginger in your method do you mean ginger or tumeric as the ginger isn’t in the ingredients list? Thanks!
All amended!
Love
Niki xxx
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
Hi Camille
Sorry to hear that.
you could definitely use white cabbage in slices or charred aubergine would be delicious!
love
Niki xxx