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.
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.
Notes
2 servings