RECIPE: Curried Cabbage

Charred cabbage with curry sauce and spiced aubergine chutney

I’ve been wanting to put an Indian spin on a cabbage for a while; it did not disappoint.

~Ingredients~

• 1 aubergine

• 1 red onion

• 1 tbsp mustard seeds

• 1 large red chili

• 1 inch piece of ginger

• 1 tbsp tomato paste

• 1 piece cinnamon

• 1 tbsp brown sugar

• 1/2 cup apple cider vinegar

• Softened block of butter

• 2 tbsp garam masala

• 1 tbsp turmeric powder

• 1 tbsp chili powder

• 1 tsp coriander powder

• 3 garlic cloves

• 1 hispi cabbage

• 200ml stock (chicken or veg)

• 1/4 cup coconut cream

• 1 lime

• Fresh coriander to serve

~Method~

• For the chutney, dice the aubergine and onion. Add to a pan and sweat off for around 5 minutes until the moisture has evaporated.

• Add the mustard seeds, sliced red chili and grated garlic. Cook for a few minutes then add the tomato puree and cook again for a few minutes. Add the cinnamon stick, brown sugar and vinegar to the pan and cook on a low heat for around 30 minutes until stick and dark. Season to taste.

• For the butter. Add the butter, spices, and 3 garlic cloves grated to a blender and process until smooth.

• Cut the cabbage in half and fry face down until caramelised. Roast in the oven for 5 minutes at 180C.

• Return to the hob. Add 2 tbsp of the curry butter, allow to melt then add the stock. Baste to create a thick sauce. Add the coconut cream and continue to baste on a low heat until the cabbage is cooked through and a nice sauce has formed.

• Squeeze fresh lime over the cabbage to finish.

• Top with fresh coriander and serve with the chutney and warm naan bread.

Enjoy.