National Vegetarian Week 2024

Seared Savoy Cabbage, White Bean and Tamarind Mash with Curried Onion Sauce

This elegant dish is an unexpected blend of traditional Indian flavours with seasonal British cabbage. Searing the cabbage brings out the natural sweetness to pair beautifully with the creamy white bean mash. Topped with a fragrant curried onion sauce, this vegan recipe is a celebration of wholesome ingredients and creative cooking.

Serves 2

Preparation: 25 mins
Cooking: 35 mins

Ingredients

For the mash:
200g parsnips, core removed, peeled, chopped into 3cm chunks
1 x 400g can butter beans, drained and rinsed
50-70ml oat or soya milk
1 tbsp tamarind sauce
½ tsp salt

For the sauce:
1 large brown onion, thinly sliced
2 tbsp vegetable oil
½ tsp salt
150ml water
1 tbsp plain flour
1 tsp mild curry powder
½ tsp turmeric
10g vegan butter or margarine
100ml oat or soya milk
⅛ tsp ground black pepper

For the cabbage:
2 cloves garlic, peeled
3cm piece ginger, peeled
10g vegan butter
2 tbsp vegetable oil
¼ Savoy cabbage, cut into 2 wedges
50ml cold water

To garnish:
2 spring onions, finely sliced
1 tbsp onion seeds

Method

1. In a saucepan, cover the parsnips with cold water. Bring to the boil on a medium heat. Cook for 15 minutes. Add the butter beans and cook for a further 5 minutes until the parsnips are soft. Drain the parsnips and butter beans and set aside to cool slightly.
2. Meanwhile, in a frying pan, heat the oil on a medium heat. Add the onions and ¼ tsp salt. Cook for 5 minutes. Add 50 ml water and cook for a further 5 minutes until soft. Add the flour, curry powder, turmeric, and vegan butter. Cook for 2 minutes, stirring constantly. Add the remaining water, approximately 30ml at a time, allowing to come to near the boil each time. Once all the water has been added, add the oat / soya milk, and bring to the boil. Stir in the remaining salt and the pepper. Set aside to cool slightly, then blend in a food processor or with a hand blender until smooth. Add a splash more oat / soya milk if needed.
3. Cook the cabbage: Using the back of a wooden spoon, press the garlic cloves and ginger until lightly smashed. In a frying pan, heat the butter and oil on a medium high heat until melted. Add the garlic and ginger and cook for 30 seconds. Add the cabbage wedges flat side down. Cook on each flat side for 4 minutes. Add the water. Place a lid on the pan (or a large plate) and turn the heat to medium. Cook for 5 minutes.
4. Transfer the cooked parsnips and butter beans to a food processor. Add the oat / soya milk and tamarind sauce. Blend until smooth. Transfer the mix back into the pan.
5. To serve: Once the cabbage is cooked, heat the mash and the sauce on a medium-low heat. Place half the mash onto each plate, top with a cabbage wedge and sauce. Sprinkle with the spring onions and onion seeds. Serve immediately.

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