Thai Red Curry Hispi Cabbage With Black Lentils, Lime Yoghurt, Toasted Peanuts, Fresh Coriander & Fluffy Rice
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a saucepan and an ovenproof skillet. If you donāt have an ovenproof skillet, take out a frying pan and a baking tray instead.
STEP 2
Place your skillet or frying pan over a high heat. Add the peanuts and dry-fry (without oil) until toasted. Set aside and wipe the pan clean with some kitchen towel.
STEP 3
Meanwhile, cut the hispi cabbage into quarters lengthways. Rub with a generous amount of olive oil and season well with salt and pepper.
Using the same pan you toasted the peanuts in, add the hispi cabbage cut-side down and fry until charred. Flip and repeat on the other cut side.
Once the cabbage is nicely charred, scatter over the drained and rinsed black lentils and pour in the coconut curry sauce. Turn off the heat, flip the cabbage quarters onto their backs so the cut sides face up, and transfer to the oven. Roast until tender in the centre and charred at the edges, about 15 minutes.
Alternatively, if you are using a frying pan with a baking tray, transfer the charred hispi cabbage wedges and add the lentils and curry sauce and roast in the oven.Ā
STEP 4
While the hispi cabbage is roasting in the oven, add the basmati rice to your saucepan and cover with twice its volume of water. Place over a medium-high heat and bring to the boil, then reduce the heat to low, cover with a lid, and cook until fluffy, about 8 minutes.
STEP 5
Pick the coriander leaves for garnish.
STEP 6
To serve, divide the hispi cabbage wedges and spoon over the thai red curry sauce. Drizzle with the coconut lime drizzle and finish by scattering over the coriander leaves and toasted peanuts. Serve with a bowl of fluffy basmati rice on the side. Enjoy!
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Thai Red Curry Hispi Cabbage With Black Lentils, Lime Yoghurt, Toasted Peanuts, Fresh Coriander & Fluffy Rice
Thai Red Curry Hispi Cabbage With Black Lentils, Lime Yoghurt, Toasted Peanuts, Fresh Coriander & Fluffy Rice
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a saucepan and an ovenproof skillet. If you donāt have an ovenproof skillet, take out a frying pan and a baking tray instead.
STEP 2
Place your skillet or frying pan over a high heat. Add the peanuts and dry-fry (without oil) until toasted. Set aside and wipe the pan clean with some kitchen towel.
STEP 3
Meanwhile, cut the hispi cabbage into quarters lengthways. Rub with a generous amount of olive oil and season well with salt and pepper.
Using the same pan you toasted the peanuts in, add the hispi cabbage cut-side down and fry until charred. Flip and repeat on the other cut side.
Once the cabbage is nicely charred, scatter over the drained and rinsed black lentils and pour in the coconut curry sauce. Turn off the heat, flip the cabbage quarters onto their backs so the cut sides face up, and transfer to the oven. Roast until tender in the centre and charred at the edges, about 15 minutes.
Alternatively, if you are using a frying pan with a baking tray, transfer the charred hispi cabbage wedges and add the lentils and curry sauce and roast in the oven.Ā
STEP 4
While the hispi cabbage is roasting in the oven, add the basmati rice to your saucepan and cover with twice its volume of water. Place over a medium-high heat and bring to the boil, then reduce the heat to low, cover with a lid, and cook until fluffy, about 8 minutes.
STEP 5
Pick the coriander leaves for garnish.
STEP 6
To serve, divide the hispi cabbage wedges and spoon over the thai red curry sauce. Drizzle with the coconut lime drizzle and finish by scattering over the coriander leaves and toasted peanuts. Serve with a bowl of fluffy basmati rice on the side. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a saucepan and an ovenproof skillet. If you donāt have an ovenproof skillet, take out a frying pan and a baking tray instead.
STEP 2
Place your skillet or frying pan over a high heat. Add the peanuts and dry-fry (without oil) until toasted. Set aside and wipe the pan clean with some kitchen towel.
STEP 3
Meanwhile, cut the hispi cabbage into quarters lengthways. Rub with a generous amount of olive oil and season well with salt and pepper.
Using the same pan you toasted the peanuts in, add the hispi cabbage cut-side down and fry until charred. Flip and repeat on the other cut side.
Once the cabbage is nicely charred, scatter over the drained and rinsed black lentils and pour in the coconut curry sauce. Turn off the heat, flip the cabbage quarters onto their backs so the cut sides face up, and transfer to the oven. Roast until tender in the centre and charred at the edges, about 15 minutes.
Alternatively, if you are using a frying pan with a baking tray, transfer the charred hispi cabbage wedges and add the lentils and curry sauce and roast in the oven.Ā
STEP 4
While the hispi cabbage is roasting in the oven, add the basmati rice to your saucepan and cover with twice its volume of water. Place over a medium-high heat and bring to the boil, then reduce the heat to low, cover with a lid, and cook until fluffy, about 8 minutes.
STEP 5
Pick the coriander leaves for garnish.
STEP 6
To serve, divide the hispi cabbage wedges and spoon over the thai red curry sauce. Drizzle with the coconut lime drizzle and finish by scattering over the coriander leaves and toasted peanuts. Serve with a bowl of fluffy basmati rice on the side. Enjoy!
