Curried Cabbage with Baked Cocoyam

Watch the video to see how this curried cabbage stir fry with baked cocoyam and tamari shiitake mushroom dish is made.

Curried cabbage stir fry with baked cocoyam, served with tamari shiitake mushrooms are a fantastic combination. I always advocate for stir fries, especially for people who are only just getting used to plant based eating, or cooking in general. They are easy to prepare (no rocket science involved) and you can pretty much make them with whatever vegetables, herbs and spices may be present in your kitchen.

If you love spicy food – not just hot spicy, but full of flavour spicy – then this recipe is one you may want to add to your rotation. It celebrates what I consider to be two very humble ingredients. The cabbage and the cocoyam. For me, these two ingredients are highly underrated and underutilsed. Let’s take the cabbage, for a start. It’s one vegetable that is quite widely available in most regions of the world but, it’s bland, which is great because you can flavour it any way you like. It’s a simple ingredient that you can, with some herbs and spices, can ‘pop’ in all kinds of ways. It can be grilled, fried, stir fried, roasted, baked, made into a soup, stew or can be eaten raw. It brings texture to dishes without upsetting the flavour profile.

Then let’s consider the cocoyam. Also known as taro in parts of the world and similar to the dasheen. The cocoyam is one of the most underrated tubers, yet it is higher in higher protein, vitamin and mineral content than other root and tuber crops such as yams and cassava. In Nigeria is used to make a porridge, thicken soups or grated and steamed in banana leaves and eaten with soups for stews. But there is so much more that can be done with them. Like baking them or frying them.

In this recipe the cocoyam is celebrated along with the cabbage and this dish is brought together with tamari seasoned shiitake mushrooms. Shiitake mushrooms are great as they are quite meaty in texture and add a binding dimension to this bowl. This dish brings together a bit of Nigerian food with Indian food and a dash of Japanese flavour.

This curried cabbage and baked cocoyam with tamari shiitake mushrooms recipe is;

• Plant-based
• Vegan
• Gluten free
• Dairy free
• Soy free
• Egg-free
• Refined sugar-free
• Spicy
• Packs a punch with heat (pepper!)
• Buddha bowl friendly
• Easy to make

This recipe does require a number of dry spices. Do not let that put you off from trying it out. One thing I have learned from plant-based cooking is that spices and herbs make the dishes pop and can turn any bland vegetable into something quite exciting. Definitely get your spice cabinet together regardless of how you choose to eat. Spice is life!

Print Recipe

Curried Cabbage Stir Fry with Baked Cocoyam and Tamari Shiitake Mushrooms

Serves: 2 Prep Time: 45 mins Cooking Time: 45 mins 45 mins Nutrition facts: 200 calories 20 grams fat

Ingredients

Cabbage

½  medium cabbage

1 large onion

1 large leek

½ cup frozen peas

1 small bunch fresh basil

3 garlic cloves

1 habanero pepper (optional)

2 tbsp coconut oil

1 tsp curry powder

1 tsp coconut sugar (or sweetener of choice)

1 inch fresh ginger, minced

½ inch fresh turmeric, minced

1 tsp garam masala

1 tsp chilli powder

1 tsp smoked paprika

1 tsp coriander powder

½ tsp sea salt

½ tsp black pepper

Fresh coriander (cilantro) leaves, to garnish

Cocoyam (Taro)

4 pieces of cocoyam (taro) or two sweet potatoes

2 tbs coconut oil

1 tbs thyme

1 tsp salt

½ tsp black pepper

Tamari Shiitake Mushrooms

1 cup (100g) Shiitake mushrooms

1 tbs coconut aminos (or tamari if you are ok with soy free)

Pinch of black pepper and salt to taste

Instructions

Cabbage

• Remove the external leaves, washed and then finely shred the cabbage
• Slice the onion, leeks, habanero pepper and set aside
• Grate the garlic and turmeric with a micro plane
• Wash and thinly shred the cabbage
• Heat the oil in a large pan on high heat and add the garlic, onions and habanero pepper and saute for 1 - 2 mins
• Add in the garlic and turmeric, and continue cooking for another 1 - 2 minutes
• Add in all the spices; curry powder, garam masala, chilli, paprika, coriander, cumin, black pepper, salt, coconut sugar and mix in with the rest of the ingredients
• Add in the sliced cabbage and salt to taste simmer until cabbage becomes tender
• Add in the frozen peas and stir in with the rest of the ingredients
• Finally, add in the basil leaves, turn into the stir fry and remove the pan from the heat

Cocoyam (Taro)

• Peel and cut the cocoyam into even slices
• Place the sliced cocoyam into a bowl and cover with water and 1 tbs of sea salt. Let it sit in the water for 30 minutes
• Rinse the cocoyam and place in a pan with water and boil for 10 minutes - be careful not to overcook it
• Remove the pan from the heat, drain the water
• In a separate bowl, place the coconut oil, thyme, black pepper and salt
• Place the cocoyam in a bowl and pour on coconut oil, salt, thyme, black pepper and coat the yam in the mixture
• Place the yam on a baking tray and bake for 20 - 25 minutes

Tamari Shiitake Mushroom

• Slice the mushrooms into even slices
• Place a pan on the heat and pour in the coconut aminos
• Add in the mushrooms, season with salt and pepper and saute for 2 - 3 mins
• Remove from the heat and serve