A festive colourful recipe for the whole family or friends that will give you great pleasure to serve and can be eaten with the fingers by rolling the lettuce leaves around like a wrap. Served with creamy curry coconut soup.
The roasted vegetables, goes really well with raw beetroot and red-curry rice cooked in beetroot water. It’s fun to mix it all in a red lettuce leaf with cabbage. You can choose to spice it up with chilli and jalapeños or do it more child friendly, not so spicy.
Mix fried onions with the rice which cooks for 40 minutes while you make the cabbage ready. Stir occasionally in the rice.
Roasted pumpkin seeds, put aside and mixed with the red cabbage after you have added some vegan cream (oats or soy.) Mix well.
Chickpeas, canned or cooked, rinse lightly and drained of water. Mix smoked paprika, red curry, a little ground cumin, ground coriander, salt and pepper. Stir in the spices well with chickpeas and fry them in the pan, until golden.