CURRY ROASTED CABBAGE WEDGES with Asparagus, Chickpeas & Blistered Tomatoes


Cabbage is not only underrated but also under utilized. The more I cook with cabbage, the more impressed I become. This recipe, thrice adapted, brings a curry twist to roasted cabbage. I served it with quick pan-seared asparagus that I then sautéed with chickpeas and blistered tomatoes. To top it off, I drizzled vegan riata over everything.


INGREDIENTS

1/4 cup olive oil

3 tsp curry powder, divided

1.5 tsp sugar

1.5 tsp salt, divided

1/4 tsp pepper

1 small green cabbage

1 small bunch asparagus, trimmed

2 garlic cloves, minced

2 tsp grated fresh ginger

15 oz can chickpeas, undrained

1 pint grape/cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

Vegan Riata for serving(optional) Recipe below

DIRECTIONS

1. If using vegan riata(recipe below), prepare it by wisking together ingredients, then setting aside. Position a rack in the lowest position of the oven and preheat to 500°F.


2. In a small bowl, whisk together the oil, 2 tsp curry powder, sugar, 1 tsp salt and the pepper. Halve the cabbage through the core, and cut each half again, through the core, into four equal wedges, leaving the core intact as much as possible. *If cabbage is larger, cut into 6 wedges instead of 4.


3. Brush cabbage with the oil mixture the place in a roasting pan. Cover tightly with aluminum foil and roast for 15 minutes. Remove the foil, turn over and continue to roast uncovered, for 10 to 12 minutes, or until tender.


4. While the cabbage is roasting, heat a non-stick skillet over medium-high heat with 1 Tbsp of oil. add the asparagus and cook, until browned in places, approximately 3 minutes. Add the garlic, ginger and remaining 1 tsp of curry powder and cook, stirring for 30 seconds to releasearomatics. Add the tomatoes and chickpeas. Cover and cook for 2 minutes then add 1/3 cup of water. Season with salt and pepper and continue to cook until tomatoes blister and asparagus tender, approximately 5 to 7 minutes. Set aside.


5 To serve, place cabbage and asparagus on plates. Add chopped cilantro to chickpea mixture, stir then spoon over asparagus. Drizzle with vegan riata(optional) or vegan sour cream/yogurt.


VEGAN RIATA

1/2 cup vegan sourcream

1/4 cup vegan mayonnaise

1/4 cup unflavored non-dairy yogurt

1/2 cup grated English cucumber, peeled

1 Tbsp lemon juice

2 Tbsp fresh mint, finely chopped(2 tsp dried)

1 Tbsp cilantro, finely chopped(1 tsp dried)

1 clove garlic, minced

1/2 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp onion powder

1/4 tsp salt


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