Step-by-Step Instructions

1. Preheat oven and prepare pans

   2 min

   Preheat your oven to 220°C / 200°C fan and take out a saucepan and an ovenproof skillet. If you don’t have an ovenproof skillet, take out a frying pan and a baking tray instead.

   Equipment: oven, saucepan, ovenproof skillet, frying pan, baking tray
   Temperature: 220°C

2. Dry-fry peanuts in skillet

   3 min

   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.

   Equipment: skillet, frying pan, kitchen towel

3. Prep, char, and roast cabbage

   20 min

   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.

   Equipment: skillet, frying pan, baking tray, oven

4. Boil and cook basmati rice

   10 min

   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.

   Equipment: saucepan, lid

5. Pick coriander leaves for garnish

   2 min

   Pick the coriander leaves for garnish.

6. Plate cabbage, rice, and toppings

   4 min

   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!