Charred Hispi Cabbage with Tomato, Pea and Coconut Curry | Rebel Recipes (2024)

• 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.