Name: Spicy cabbage hash browns & crispy fried eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: potatoes, peeled and grated 500g,cabbage, finely sliced ¼,flour 40g,free-range eggs, lightly beaten 2,Asian gochujang paste 2T,fresh ginger, grated 1T,spring onions, chopped 2,coriander, chopped 15g,sea salt and freshly ground black pepper, to taste ,coconut oil 2T,For serving: ,free-range eggs 6,coconut oil 2T,mayonnaise 1cup,Asian chilli Szechuan oil 2T,spring onions, chopped 2,fresh coriander 15g

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Split pea dhal with grilled cabbage

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 2 hours

Ingredients

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

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

This is a test recipe

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