This cabbage and chickpea curry is great if you are looking for a tasty and healthy curry that is meat free and can easily be made vegan. It’s savory and comforting and I absolutely love it!
The cabbage in this recipe gets cooked down so it becomes tender and melts in your mouth. The chickpeas give this a heartiness that will fill you up and you won’t even notice this recipe doesn’t have any meat in it.
While I am not vegan or vegetarian, I do love to cook vegan or meatless meals frequently and I love the flavors that can be achieved when you rely solely on vegetables and spices.
Serve this over some basmati rice or whatever type of rice you prefer and you have a big bowl of comforting goodness waiting for you.
What you need to make this cabbage and chickpea curry: (printable recipe card is below)
Serves 6
- 1 tablespoon olive oil
- 1 head Napa cabbage – diced
- 1/2 cup water
- 14.1 ounces chopped tomatoes
- 1 can chickpeas/garbanzo beans – drained
- 1 tablespoon onion powder
- 2 1/2 tablespoons curry powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 2 tablespoons garam masala
- 1/4 cup cilantro – chopped
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 2 tablespoons yogurt or sour cream (optional)
Instructions
- In a large cooking pot, add the olive oil and chopped cabbage then sauté until cabbage starts to soften and brown a little, once it starts to brown, add water so it doesn’t burn and it will lift the flavor of the cabbage from the pan.
- Add the tomatoes, chickpeas, onion powder, curry powder, garlic powder, salt, garam masala, cilantro and chili powder and bring mixture to a boil, add more water if mixture starts to thicken too much.
- Once at a boil, reduce to a simmer and let simmer for about 15 minutes or until the cabbage is cooked through and tender.
- Add the lime juice, sugar and yogurt and stir well.
- Serve over basmati or desired rice and enjoy.
Here are a few other recipes you may also enjoy:
Cabbage and Chickpea Curry
This cabbage and chickpea curry is healthy and hearty and full of savory and comforting flavors and textures. It can easily be made vegan.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 head Napa cabbage – diced
- 1/2 cup water
- 14.1 ounces chopped tomatoes
- 1 can chickpeas/garbanzo beans – drained
- 1 tablespoon onion powder
- 2 1/2 tablespoons curry powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 2 tablespoons garam masala
- 1/4 cup cilantro – chopped
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 2 tablespoons yogurt or sour cream optional
Instructions
- In a large cooking pot, add the olive oil and chopped cabbage then sauté until cabbage starts to soften and brown a little, once it starts to brown, add water so it doesn’t burn and it will lift the flavor from the cabbage from the pan.
- Add the tomatoes, chickpeas, onion powder, curry powder, garlic powder, salt, garam masala, cilantro and chili powder and bring mixture to a boil, add more water if mixture starts to thicken too much.
- Once at a boil, reduce to a simmer and let simmer for about 15 minutes or until the cabbage is cooked through and tender.
- Add the lime juice, sugar and yogurt and stir well.
- Serve over basmati or desired rice and enjoy.