Ingredients

Method

• 3 baby cabbages, quartered
• sea salt and freshly ground black pepper, to taste
• ½ cup oil
• 250 g split peas
• 3 cups water
• 1 green chilli, finely chopped
• 2 t medium curry powder
• 1 t mustard seeds
• 1 t fennel seeds
• 1 cardamom pod, cracked
• 1 t cumin seeds
• 1 sprig curry leaves
• 1 onion, roughly chopped
• 1 green pepper, finely chopped
• 1 clove garlic, crushed
• 1 t fresh ginger

Method

Ingredients

1. Place the cabbage in a large saucepan, cover with water and season with salt. Bring to a gentle boil and cook for 10 minutes, or until softened. Drain and set aside. Heat half the oil in a pan. Fry the cabbage until nicely charred (not burnt!) on all sides. Set aside.

2. Rinse the split peas under cold water and place in a saucepan. Add the water, season with salt and bring to a gentle boil. Cook until the peas are completely soft and purée-like.

3. In a dry pan, lightly toast the spices and curry leaves. Add the remaining oil, then add the onion and green pepper. Fry over a medium heat until the onions are soft and translucent, then add the garlic and ginger. Fry until fragrant, then add the curry powder, toasted spices and curry leaves.

4. Add the split pea purée to the pan and simmer for 10 minutes. Season with salt and serve warm with the cabbage.

Find more curry recipes here. 

Photographs: Jan Ras
Food assistant: Thando Mayoni