30/08/2026
MASALA HISPI CABBAGE, MEAT-FREE SEEKH KEBABS WITH RICE & NAAN 👇
Ingredients:
Ultimate vegan burger patties (2pcs)
Tomato
Mini garlic & coriander naans (2pcs)
Cultured coconut (80g)
White basmati rice (130g)
Solid creamed coconut (25g)
Tomato paste (32g)
Ground cumin (1tsp)
Hispi cabbage (220g)
Garam masala (1tsp)
Curry powder (1tbsp)
Dried bay leaf x2
Ginger & garlic paste (15g) x2
Mint sauce (20g)
Cucumber (0.5pcs)
Coriander (5g)
Skewers x4
Red onion
1. Heat oven to 220°C/200°C fan/gas 7. Quarter the hispi cabbage lengthways. Char cut-side down in an oiled pan, then transfer to a lined tray. Top with butter and salt.
2. Mix vegan patties with cumin, half the curry powder and half the diced red onion. Divide between skewers and place on the tray with the cabbage. Bake for 15–20 mins.
3. Add rice and 300ml cold water to a lidded pot. Bring to the boil, then reduce to very low and cook covered for 10–12 mins. Remove from heat and keep covered.
4. Fry the remaining sliced onion with a pinch of salt and sugar for 3–4 mins. Add tomato paste, ginger & garlic paste and remaining curry powder. Cook for 1–2 mins.
5. Add creamed coconut, garam masala, bay leaves and 150ml boiled water. Simmer until thickened.
6. Finely dice half the cucumber and grate the other half. Chop the tomato and coriander.
7. Mix cultured coconut, mint sauce and grated cucumber to make the raita. Combine diced cucumber, tomato, most of the coriander and a pinch of salt for the kachumber.
8. Bake the naans for 3 mins. Serve the charred hispi cabbage over the masala sauce with the seekh kebabs, rice, naan and raita. Garnish with coriander.
