Description
A comforting, plant-based curry featuring tender cabbage and protein-packed chickpeas in a silky, spice-forward coconut sauce that is as nourishing as it is delicious.
Ingredients
2 tablespoons (28g) neutral oil of choice (such as avocado oil)
4 fat garlic cloves (21g), chopped
1 to 3 serrano peppers, finely chopped
8 cups (400 to 480g) green cabbage, shredded or thinly sliced
Diamond Crystal kosher salt and freshly cracked black pepper
2 tablespoons (30g) tomato paste
2 teaspoons Kashmiri chili powder
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
½ teaspoon ground turmeric
8 ounces (227g) ripe tomatoes, finely chopped
1 (13.5 oz / 400 mL) can full-fat coconut milk
1 (15 oz / 425g) can chickpeas, drained and rinsed
2 tablespoons (32g) almond butter or cashew butter
1 teaspoon garam masala
1 lime, juiced
1 cup (16g) fresh cilantro leaves and tender stems, chopped
Instructions
Heat the oil in a large skillet over medium-high heat until shimmering. Add the chopped garlic and serrano peppers, stirring often for 30-60 seconds until fragrant.
Add the shredded cabbage to the skillet, tossing to coat it with the oil and aromatics. Season with 1/2 teaspoon of salt. Cook for 10 minutes, stirring occasionally, until the cabbage is tender and lightly browned.
While the cabbage cooks, combine the tomato paste, Kashmiri chili powder, coriander, cumin, turmeric, 1 teaspoon of salt, and black pepper in a small bowl. Finely chop the tomatoes and set them aside.
Stir the tomato paste and spice mixture into the cabbage. Cook for 2 minutes, coating the cabbage. Add a splash of water if the mixture seems dry. Then, add the chopped tomatoes and cook for 4-5 minutes until they soften and begin to melt into the cabbage.
Pour in the coconut milk, chickpeas, almond butter, and 1/2 teaspoon of salt. Simmer uncovered for 15-20 minutes, stirring every few minutes to prevent sticking, until the curry thickens. Add water for a looser consistency if desired.
Remove from heat. Stir in the garam masala, lime juice, and chopped cilantro. Taste and adjust seasoning with salt or more lime juice. Serve with rice or flatbread.
Notes
Don’t crowd the pan: If your skillet is not large enough, cook the cabbage in two batches so it browns rather than steams.
Consistent slicing: Try to shred your cabbage into thin, even ribbons so that it cooks at the same rate and achieves a consistent, tender texture.
Prevent sticking: Because of the nut butter and coconut milk, keep a close eye on the curry during the final simmer and stir it frequently to ensure the bottom of the pan stays clean.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Indian-inspired
Nutrition
- Calories: Not provided
- Fat: Not provided
- Carbohydrates: Not provided
- Protein: Not provided