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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.
Prep time: 20 mins
Cook time: 35 mins
2 servings
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  • 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


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.
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