Chargrilled cabbage curry

Local recipes for local people - all sourced from the high street!

100% plant and 100% delicious without animals

Every week I’m posting recipes for you guys to get inspired in the kitchen and also get insight into whats for sale on Deal High Street so you can replicate this at home. 

We use the spring cabbages in the cafe daily as a slaw, finely shredded with dried mint, cider vinegar, olive oil and salt. Get the gloves on and massage it and you are left with fine results!

Cabbage is also reknown as a super vegetable, packed with vitamin c and k, good for bone metabolism and supporting the immune system.

Charred cabbage curry with chard 

Feeds 4 with rice as a side

Ingredients:

Bag of chard from Andy at 94 High Street

Spring cabbage from Barlett and White

Three knobs garlic- sliced

Double volume ginger (peeled if desired) sliced and diced

1 standard can coconut milk (get this from Peppers)

1 standard can tomato chopped (get this from peppers)

tomato puree - 3 generous tablespoons (get this from peppers)

2 tablespoons curry powder (you could make this yourself if you had time…or peppers)

water ( southeastern tap is preferred)

1 lime

Optional garnishes

coriander, spring onion, oatly creme fraiche

Strip the leaves off your chard, wash it and then chop into 1 inch strips

Wash the chard stems and dice those.

Cook the chard leaves in some water till wilted - salt if desired. 

Get a casserole pan with a snug lid and add some non flavoured oil. Set to a medium heat and start cooking the chard stems for a few minutes - add the whole diced cabbage - cut into cm - inch strips. Put the lid on

Don’t stir the cabbage for a few minutes. Let it sit and burn. Open the lid stir - add a splash of salt ( I do this to get it wet- it will release water) and put the lid on again. When you open it a second time you may want to add a splash of water to get rid of the stickiness on the bottom of the pan. 

You can keep doing this; I assure you it will add a ton of flavour!

Chuck in the garlic and ginger, let it cook for a couple of minutes then add the tomato puree - let that cook for a minute or so and then finally add your spice mix. Cook and stir until you smell curry! - you could always deglaze the pan with some white wine if you had some going spare - 200ml or so- let it all evaporate.

Drain your chard leaves and chuck these in the pot - add you capped tomatoes, coconut milk and generous lashings of salt and hey presto you can go sit down and enjoy a tipple of something. Let it simmer on low - I leave my lid off as my pan catches.

Its ready when it tastes good - season with more salt and pepper

We’ll eat this either on sourdough or with rice. Garnished with spring onion, coriander and oatly creme fraiche.

Next week we’ll be cooking up a banging bolognaise! its simply the best on earth. 

Happy eating guys!