Cabbage, Coconut & Lentil Gratin Recipe

Cabbage, Coconut & Lentil Gratin

Jassy Davis

75 mins

4 people

Ingredients

1 January King or Savoy Cabbage
A thumb of ginger
4 garlic cloves
2 chillies
2 tsp black mustard seeds
1 tsp cumin seeds
1 tbsp fresh curry leaves
1 tsp turmeric
400ml coconut milk
1 vegetable stock cube
350g jar of lentils
Steamed rice, to serve

Prep: 15 mins | Cook: 55-60 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Remove any ragged leaves from the cabbage. Slice it into quarters, keeping the root on them. Rinse under cold water to wash out any grit. Set aside. Peel and grate the ginger and garlic. Finely chop the chillies, scooping out the seeds and white pith if you prefer less heat.

2. Place a shallow casserole dish on a medium heat. Add 2 tbsp oil to coat the base of the pan. Add the cabbage wedges and fry for 6-8 mins, turning once, till well browned on each side. Transfer to a plate.

3. Add another 1 tbsp oil to the pan and scoop in the ginger, garlic and chillies. Fry for 1 min, stirring, till aromatic. Add the mustard seeds, cumin seeds, curry leaves and turmeric. Cook and stir for 1 min till fragrant.

4. Pour the coconut milk into the pan. Crumble in the stock cube. Tip in the lentils with the liquid from their jar. Stir well to mix. Season with a pinch of salt and a generous pinch of black pepper. Carefully place the cabbage wedges into the pan to form a snug ring. Spoon the coconut sauce and lentils over the top of the wedges to lightly coat all of them.

5. Transfer to the oven and bake for 40-45 mins till the cabbage wedges are tender. Let the wedges cool in the dish for 5 mins, then serve them and their sauce with steamed rice.