Name: Savoy cabbage wedges with curry butter chickpeas
Total time: 2700 s
Yield: 4
Ingredients: 2 teaspoon turmeric; 1/2 teaspoon mild chilli powder; 1 savoy cabbage; 60 gram butter; 1 onion; 1 clove garlic; 1 piece root ginger; 3 teaspoon curry powder; 340 gram tomato; 2 tin chickpeas; 1/2 bunch coriander; 1 teaspoon nigella seeds; 1 red chilli; 4 garlic and coriander naan; 1 lime

Step 1

Heat the oven to 200°C/180°C fan and line a baking sheet with parchment. Mix the turmeric (4 g) and chilli powder (1 g) with 1 tbsp olive oil and a pinch of salt, then rub this over the cabbage (1) . Place the cabbage onto the lined baking sheet and roast in the oven for 35-40 minutes, or until cooked through and lightly charred (cover with foil halfway through if the cabbage is catching too much).

Step 2

Meanwhile, melt the butter (60 g) over a medium heat in a saucepan. Add the onion (1) and fry for 10-15 minutes, or until golden and sticky. Add the garlic (1 clove) , ginger (1 piece) and curry powder (6 g) and cook for 1 minute. Stir through the tomatoes (340 g) and cook for 5 minutes, or until beginning to collapse. Add the chickpeas (2 tins) and season to taste, then cook for 5 more minutes.

Step 3

Divide the chickpeas between 4 serving dishes and top each with a cabbage wedge. Scatter with the coriander (1/2 bunch) , nigella seeds (2 g) and chilli (1) . Serve with the naans (4) on the side and lime wedges (1) for squeezing over.

Savoy cabbage wedges with curry butter chickpeas

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