Goan Style Prawn Curry and Tamarind Hispi Cabbage
with Chickpeas and Roasted Sweet Potato
- Crustaceans
- Cereals containing gluten
- Barley
Bring a fresh flavour to your plates with hispi cabbage. Also known as sweetheart cabbage, charred hispi cabbage wedges are something of a staple in modern British restaurants, so we wanted to make our own version. Charred, roasted or grilled, bringing a lick of heat to the cabbage results in caramelised and tender layers.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Sweetheart Cabbage
1 sachet(s)
Curry Powder Mix
160 grams
King Prawns
(Contains: Crustaceans)
40 grams
Goan Style Curry Paste
50 grams
Creamed Coconut
10 grams
Vegetable Stock Paste
1 carton(s)
Chickpeas
40 grams
Tamarind Chutney
(Contains: Cereals containing gluten, Barley)
Not included in your delivery
1 tsp
Sugar
125 milliliter(s)
Water for the Curry
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim and slice the sweet potato in half lengthways, then cut into 1cm half moons (no need to peel).
Put the sweet potato onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, quarter the hispi cabbage through the root so you have 2 wedges per person.
Drizzle the cut side of the cabbage with oil and sprinkle over the curry powder. Season with salt and pepper.
Rub to coat all over and between the layers of the cabbage.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Place the cabbage wedges in the pan, cut-side down and cook until charred and slightly softened, 2-3 mins each cut side.
Transfer the cabbage wedges to a baking tray, cut side up.
Roast on the middle shelf of your oven until tender, 20 mins.
Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Meanwhile, when the veg has around 10 mins remaining, return the (now empty) frying pan on medium heat.
Once hot, add the Goan style curry paste and fry until fragrant, 1 min.
Add the creamed coconut, vegetable stock paste, chickpeas and their water from the carton, along with the sugar and water for the curry (see pantry for both amounts) and bring to a boil.
Stir until the creamed coconut has dissolved, 1-2 mins.
Once boiling, stir in the prawns, then lower the heat to a simmer. Cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Once the veg has finished roasting, stir the sweet potato through the curry.
Taste and season with salt, pepper and sugar if you feel it needs it.
When everything's ready, share the curry between serving bowls.
Top with hispi cabbage and drizzle the tamarind chutney over to finish.
