Cook time: 40 minutes
couple, family
If you haven’t had roasted cabbage before hopefully this converts you. A little black on the cabbage is ideal.
*Ginger and coriander are shared ingredients. Use half the coriander and a third of the ginger.
^Soy sauce is a staple ingredient not supplied by Green Dinner Table.
Preheat the oven to 180 degrees Celsius.
Slice the cabbage into thick 2 cm slices and lay on a tray. Cut the kumara into large wedges and lay next to the cabbage.
Open, strain and rinse the chickpeas, then place on the tray as well, next to the kumara and cabbage.
Mince the garlic and ginger together.
Thinly slice the onion.
Trim off any root then roughly chop coriander.
Drizzle oil, salt, ginger, garlic and the curry spices over the chickpeas, kumara and cabbage.
Roast for 15 minutes, then flip everything and cook for 10 to 15 minutes, until the kumara is golden and fully baked.
Remove the cavolo nero leaves from the stalk and cut the leaves into 1 to 2 cm strips.
Discard the stalk.
Once you have flipped the kumara and cabbage, cook the cavolo nero.
Fry the onion in little oil for 2 minutes stirring regularly, add the cavolo nero stir well then cover and cook for a minute, add a splash of soy sauce, a pinch of salt and a splash of water, stir, cover and cook for a final 2 minutes.
Assemble the kumara, cavolo nero, chickpeas and cabbage in a bowl, drizzle with green curry tahini and sprinkle over coriander.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!